Pumpkin, Turnip, and Kale Curry
Ingredients
- 4 Tbsp ghee
- 2 onions, chopped
- 1 Tbsp ginger, grated
- 3 garlic cloves, minced
- 1 Tbsp ground cumin
- 3 Tbsp ground coriander
- 2 tsp sweet paprika
- 1 tsp ground turmeric
- 1/4 tsp chilli powder
- 2 x 400g cans tomatoes
- 4 dried bay leaves
- 5 cardamom pods, crushed
- 1 cinnamon stick
- 1 cup curry sauce
- 400g chopped pumpkin
- 1 large turnip, chopped
- 2/3 cup coconut cream
- 1/3 cup coconut yoghurt
- 200g chopped Tuscan kale
- 1 tsp garam masala
Garnishes
- Fresh coriander, to serve
- Coconut steamed rice, to serve
- Toasted almonds, to serve
- Extra coconut yoghurt, to serve
Preparation
Heat 2 tablespoons of ghee in a large saucepan over high heat.
Add the onion and reduce heat to low. Cook, stirring occasionally, for 10 minutes until onion is soft.
Add the ginger and garlic and cook until aromatic.
Add the cumin, coriander, paprika, turmeric, and chilli powder and stir to coat.
Stir in the tomatoes, bay leaves, and 1 cup water. Season and bring to a simmer. Stir occasionally for 1 hour. Remove and discard the bay leaves.
While the sauce is simmering, heat another saucepan over high heat. Add the cardamom and cinnamon and cook until aromatic.
Add the remaining ghee, then the pumpkin and turnips. Cook for 5 to 10 minutes until starting to brown.
Add the curry sauce and 1 cup water. Reduce heat to low and simmer for 10 to 12 minutes until the pumpkin is tender.
Stir in the coconut cream and simmer for 5 minutes.
Add the yoghurt and kale. Stir to combine and simmer until kale is tender.
Stir through the garam masala.
Serve on steamed rice with yoghurt, coriander, and almond flakes.
