Pumpkin & Coconut Thai Curry

October 19, 2020

Rasta's believe in eating food that is "ital" a word they use for 'vitality', food with maximum nutrients from the Earth around us.

As we know the meat industry has a huge impact on Earths ecology, especially fresh water consumption and the physical space it takes to rear animals so even sacrificing the occasional meal will positively benefit our planet. Eco Watch state in the agricultural industry, beef production takes the biggest bite out of the planet's natural resources, so something has to change. We are going to share some delicious EARTHLY meals every Monday...

Here goes the first one...

The Ingredients:

1 Medium Pumpkin
1 Onion (finely chopped)
5 Cloves of Garlic
1 Pint Vegetable Stock
2 Teaspoons Red Thai Curry Paste
1 Tin Creamed Coconut
Sea Salt
Paprika
Garlic Salt
Chilli Flakes
Coconut Oil
Olive Oil

The Method:

The Curry:

Chop the pumpkin up into crescent moons and roast with 2 cloves of minced garlic, olive oil, sea salt and chilli to taste. Roast for 30 minutes at 220°C
Once roasted, soft and crispy, quickly peel away the pumpkin skin whilst hot, watch your fingers!
In a pan, sweat the onion and remainder of the garlic until translucent
Add in the Red Thai Curry Paste (we batch made ours before but store bought will work!) - let it incorporate for a few minutes
Throw in the roasted pumpkin, turning to ensure the pumpkin is covered in spices
Add in a pint of vegetable stock (we batch made ours from left over veg scraps!) and let it simmer for 10 minutes
Add in half a tin of thick creamed coconut and either blitz or crush to the texture you prefer..
Serve with a swirl of coconut cream and roasted pumpkin seeds

The Seeds:

Wash and air dry the pumpkin seeds
Lay seeds onto a baking tray, spray with olive oil & season with garlic salt, paprika & sea salt.
Roast for 15 minutes on 175°C