The perfect no-fuss, flavourful winter warmer.
Ingredients
1 Tbsp of good quality red curry paste (or make your own)
1 Tbsp coconut oil
Thumb sized piece of ginger (finely chopped or grated)
1 red onion (finely sliced)
400g of chicken (breast or thigh, cut into bite sized pieces)
400ml coconut cream
1 cup of water or stock (depending on the consistency you like)
1-2 Tbsp melted coconut oil for roasting vegetables
⅓ of a medium sized pumpkin (cut into bite sized pieces (skin removed)
½ a head of a large cauliflower (cut into bite sized florets)
Method
- Preheat the oven to 200 degrees celsius (fan bake).
- Add the pumpkin and cauliflower to a large roasting tray and drizzle over the coconut oil. Roast for 20-30 minutes or so until the veggies start the crisp on the outside and are cooked through.
- While the veggies are roasting, heat the coconut oil in a large saucepan over medium heat. Add the curry paste, red onion and ginger and cook for a few minutes until fragrant and the onions start to turn translucent.
- Add the chicken and cook until it’s starting to brown nicely on both sides.
- Add the coconut cream and 1 cup of water and bring to a boil. Turn down the heat, pop the lid on and let it simmer for 15-20 minutes or so.
- Remove the lid, turn up the heat and add the roast vegetables into the curry sauce. Allow to cook for five minutes so the sauce can reduce slightly.
- Serve with some cooked rice and a spoonful of coconut yoghurt.
Variations
This also makes a delicious veggie curry simply omit the chicken and use a tin of chickpeas instead.
If pumpkin is out of season, use orange kumara instead.
