Pumpkin Curry with Fried Rocket, Raita and Naan

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The fried rocket adds a delicious savoury crunch to this simple curry, and the slight bitterness of the rocket and mustard seeds is a great contrast to the natural sweetness of the pumpkin and coconut milk. Leave out the belacan for a truly vegetarian version.

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Ingredients

  • 1 brown onion
  • 4 cloves garlic
  • 1 tsp grated ginger
  • 1 tsp belacan
  • ¼ cup vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp chilli powder (or to taste)
  • ½ tsp salt
  • a handful of curry leaves
  • 500g butternut pumpkin, peeled and cut into cubes
  • 400ml coconut milk
  • 3 cups rocket leaves
  • 2L oil for deep frying

Raita

  • 1 cup yoghurt
  • 1 small cucumber, deseeded and shredded
  • ¼ cup finely chopped coriander
  • ¼ tsp salt
  • 1 tsp lemon juice

Instructions

  1. Puree the onion, garlic, ginger and belacan together to a paste. Heat the vegetable oil in a large saucepan and fry the paste for about 5 minutes until very fragrant. Add the spices, salt and curry leaves and stir to combine. Add the coconut milk and bring to a simmer, then add the pumpkin and simmer for 20 minutes until the pumpkin is tender.
  2. For the raita, mix the ingredients together and refrigerate for at least 30 minutes.
  3. Heat the deep-frying oil to 150°C and fry the rocket for just a few seconds until crisp.
  4. Toast the naan according to the packet directions and serve with the curry, rocket and raita.

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Pumpkin Curry with Fried Rocket, Raita and Naan

The fried rocket adds a delicious savoury crunch to this simple curry, and the slight bitterness of the rocket and mustard seeds is a great contrast to the natural sweetness of the pumpkin and coconut milk. Leave out the belacan for a truly vegetarian version.

 Preparation Time: Total time: Serves 4 Ingredients: 1 brown onion 4 cloves garlic 1 tsp grated ginger 1 tsp belacan ¼ cup vegetable oil 1 tsp mustard seeds 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric 1 tsp chilli powder (or to taste) ½ tsp salt a handful of curry leaves 500g butternut pumpkin, peeled and cut into cubes 400ml coconut milk 3 cups rocket leaves 2L oil for deep frying Raita 1 cup yoghurt 1 small cucumber, deseeded and shredded ¼ cup finely chopped coriander ¼ tsp salt 1 tsp lemon juice Instructions:
  1. Puree the onion, garlic, ginger and belacan together to a paste. Heat the vegetable oil in a large saucepan and fry the paste for about 5 minutes until very fragrant. Add the spices, salt and curry leaves and stir to combine. Add the coconut milk and bring to a simmer, then add the pumpkin and simmer for 20 minutes until the pumpkin is tender.
  2. For the raita, mix the ingredients together and refrigerate for at least 30 minutes.
  3. Heat the deep-frying oil to 150°C and fry the rocket for just a few seconds until crisp.
  4. Toast the naan according to the packet directions and serve with the curry, rocket and raita.
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