Pumpkin Curry with Brown Rice Vermicelli Noodles and Cucumber Salad

This is the dish that forever changed my view on curries. One taste of this Pumpkin Curry during an evening with chef to the stars Kate McAloon and I knew creamy, heavy curries were a thing of the past. I’ve made a couple of changes to make the recipe that extra bit healthy. . . and delicious.

Firstly, I substituted the coconut cream for Carnation Coconut Milk which boasts 92 percent less saturated fat (the advantages of having a dietician as my brothers’ girlfriend). Secondly, I made the curry paste from scratch. Not only a great way to reduce oil levels, but a means to creating a curry exactly to your taste. In my case that equals a curry sans coriander. And if you too are adverse to coriander, you’ll understand just how exciting the prospect of a curry without coriander is (of course it works just as well with store bought curry paste).

Served with brown rice vermicelli noodles and a cucumber salad, it’s a light and fulfilling feast that won’t leave you feeling (for lack of better words) bloated. Best of all it can all be pre prepared. And lastly, did I mention it’s a personal favorite of Miranda Kerr? xx

Pumpkin Curry
Adapted from Chef Kate McAloon

Ingredients
1 tablespoon coconut oil
1/2 butter nut pumpkin diced
12 mushrooms sliced
1/2 onion diced
2 carrots sliced
1 red pepper chopped
handful parsley roughly chopped
1 piece lemon grass cut into 3 inch pieces and bashed slightly to release flavor
1 chunk ginger peeled and finely grated
3 kaffir lime leaves
1 cup Carnation Coconut milk
2 tablespoons curry paste
1 teaspoon honey
1 tablespoon soy sauce
sea salt and pepper to taste

Directions
In a large saucepan heat coconut oil add diced pumpkin and saute for approx 10 to 15 minutes or until softened. Add the ginger, onion, carrot, capsicum, mushrooms and parsley and continue to saute for 3  to 4 minutes. Then add the Carnation Coconut milk, curry paste, honey and soy sauce, lime leaves and lemon grass and continue to cook for approx 15 minutes on low heat to simmer, stirring occasionally. Once mixture has completely softened and thickened remove lime leaves and lemon grass then serve or reheat later on.

Curry Paste / Korma Paste (Optional)
Adapted from Jamie Oliver

Ingredients
2 cloves of garlic peeled and minced
thumb-sized piece of ginger peeled and finely grated
½ teaspoon (mild) cayenne pepper (optional)
1 teaspoon garam masala
½ teaspoon sea salt
1 tablespoon coconut oil melted
1 tablespoon tomato purée
2 fresh green chillies (optional)
2 tablespoons desiccated coconut
2 tablespoons ground almonds
(a small bunch of fresh coriander – optional)
Spices for toasting 2 teaspoons cumin seeds (1 teaspoon coriander seeds – optional)

Directions
In a small frying pan on medium to high heat toast the spices for a couple of minutes or until fragrant. In a mortar and pestle add the toasted spices, cayenne pepper (optional), garam masala, garlic, ginger, salt, coconut and almonds and grind until fine. Or put them straight into a food processor and whiz to a powder. Once ground place in food processor (unless already in) and add the tomato puree, coconut oil and chillies and process until a paste forms.

Cucumber Salad

Ingredients
2 tablespoons rice vinegar
1 teaspoon palm sugar
1 large thumb-sized piece of ginger, peeled and finely grated
1 tablespoon soy sauce
sea salt and pepper to taste

Directions
in a small serving bowl combine all the dressing ingredients and whisk together. Add the sliced cucumber and mix together well and serve.