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Pumpkin, Cashew and Coconut Curry

Pumpkin, Cashew and Coconut Curry
Prep Time
15 Minutes
Cook Time
20 Minutes
Serves
4
Ingredients

400g pumpkin, dieced into 2cm cubes

Salt and pepper to taste

3 tbsp Banaban Extra Virgin Coconut Oil

1 onion, halved and sliced

1 cinnamon stick

20 fresh curry leaves or 6 dried bay leaves

1 tsp turmeric

1 tsp cumin seeds

1 can Banaban Organic coconut milk

1 cup roasted cashews

1 tbsp lemon juice

Banaban Toasted Coconut Chips (for garnish, optional)

Cooked rice to serve

Method

1. Season pumpkin with salt and pepper

2. Heat 1 tbsp oil in a large non stick frying pan over medium-high heat

3. Brown the pumpkin in 2 tbsp oil and then transfer to a bowl and set aside

4. Heat the remaining oil in another frying pan over medium heat

5. Cook the onion until softened and slightly brown

6. Add the cinnamon and curry leaves and cook till fragrant

7. Add the tumeric and cumin and cook for a further minute

8. Return pumpkin to pan with the spices and add the coconut milk. Bring to a boil over high heat then cover and reduce heat.

9. Simmer until pumpkin is tender. Stir in the cashews and lemon juice

10. Serve with cooked steamed rice and a sprinkle of Banaban Toasted Coconut Chips!