The combination of the sweet butternut pumpkin and creamy coconut can come dangerously close to dessert territory, but in this curry, both are tempered by the zing of fresh ginger, red chilli, lime and a raft of gorgeously fragrant spices.
The list of spices is long, but each spice plays its delectable part and after a wee bit of measuring it’ll be no time at all until it’s all quietly bubbling away.
The heat comes from just one red chilli, so be sure to adjust the spice to your preference. We have little ones in Sprout Cottage, and while I’m working on building up their chilli tolerance, they love this served with a cooling swirl of Greek yoghurt, a dollop of sweet mango chutney and a pile of freshly grated cucumber.
Like all things rich and savoury, time will only improve the flavour. So, make this as you potter around the kitchen on the weekend, and then a mid-week dinner will be on your plate in the triciest of trices.
[[ recipeID=recipe-9l82kjkb1, title=Pumpkin and Lentil Coconut Curry ]]
