Updated: Apr 8, 2020
Pumpkin and kale cooked in a coconut sauce - a simple and quick recipe for any occasion!
This creamy, flavourful dish is great as a side or serve it up as main with freshly steamed rice .. and some extra sambal if you fancy more of a kick ;)
Check out our first ever recipe video below, or scroll down for the written version!
Serves 4-6 people
1 small pumpkin/squash - roughly 770g uncut
1 onion/couple of shallots
4 garlic cloves
1 inch ginger
1 tablespoon of sambal
1 teaspoon curry powder
400mL coconut milk
salt and pepper to season
Preheat oven to 200°C
n.b. we love the skin so we don't bother peeling pumpkins/squashes - but you can if you want!
Cut squash in half and remove seeds, slice into 5mm thick slices - this does not have to be exact!
Place slices on a baking tray and brush with oil and season with salt and pepper
Roast in oven for 15 minutes
Whilst that is in the oven...
Dice onion, garlic cloves and ginger together
Fry in a pan with some oil
Once browned add The Sambal, curry powder and salt to taste
The squash should be ready by now (fairly easy to poke a fork through it), and if not, switch the hob off and take the opportunity to start washing up! Once the squash is done..
Add into your pan along with the kale, coconut milk and water
Bring to boil, cover with a lid and leave for a further 5 minutes
Et voila! All done! Season with more salt and white pepper to taste and add more sambal if your fire still hasn't been lit!
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