Pumpkin, sprout and spinach curry

• servings: 4

Ingredients

½ large butternut pumpkin, cut in half lengthways

2 tbsp coconut oil, melted

Salt, fresh ground black pepper

2 tbsp coconut oil

1 brown onion, finely diced

2 cloves garlic

2 tbsp curry powder

2 tbsp tomato paste

300g sprouted legumes

500ml vegetable stock

400ml coconut milk

2 cups bean sprouts

1 bunch english spinach leaves

2 limes

1 cup picked coriander leaves

Steamed rice to serve

Directions

Preheat an oven to 210C

Place the pumpkin on a lined baking tray, brush with the coconut oil and season with salt and pepper.

Roast for 35 minutes, until soft and golden.

While the pumpkin is cooking, place a large frying pan over a medium, high heat and add the coconut oil, onion, garlic and a good pinch of salt.

Cook for 3-4 minutes until the onion is softening then add the curry powder, tomato paste and cook, stirring, for 1 minute longer.

Add the legumes, stock and bring to a simmer.

Add ¾ of the coconut milk and continue to simmer for 5 minutes then add the bean sprouts and spinach leaves and cook for 2 minutes longer. Adjust the seasoning with salt, pepper and squeeze in the lime to taste.

Serve the pumpkin in the curry with some spooned over and finish with drizzling the remaining coconut milk can scattering the coriander leaves.

Serve with steamed rice if desired.

Notes

Go easy on the crunchy sprouts and curry powder. More coconut milk is good.