Pumpkin Curry with Fried Rocket, Raita and Naan

Ingredients

• 4 Mission Plain Naan

• Raita

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

• 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

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Instructions

• Step 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.

• Step 2

  For the raita, mix the ingredients together and refrigerate for at least 30 minutes.

• Step 3

  Heat the deep-frying oil to 150°C and fry the rocket for just a few seconds until crisp.

• Step 4

  Toast the naan according to the packet directions and serve with the curry, rocket and raita.