PUMPKIN COCONUT CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
This is the perfect warming dish to enjoy with your mates after you’ve been out for Bonfire Night. If you can, make it some time ahead – this will give all the wonderful flavours a chance to develop. Pumpkin and chickpeas are great friends and really hearty, so this dish will satisfy meat-eaters, too.
Total Time 1 hours 10 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
- Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.
- When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
- Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.
Nutrition Facts : Calories 392 calories, FatContent 21.8 g fat, SaturatedFatContent 12.4 g saturated fat, ProteinContent 14 g protein, CarbohydrateContent 35.8 g carbohydrate, SugarContent 13.4 g sugar, SodiumContent 0.2 g salt, FiberContent 10.2 g fibre
COCONUT RECIPES - BBC GOOD FOOD
The sweet, creamy flesh of this tropical nut can be used in sweet and savoury dishes. Try coconut cream, milk and water too.
Provided by Good Food team
Number Of Ingredients 1
More about "drinks with coconut water recipes"
PUMPKIN COCONUT CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
This is the perfect warming dish to enjoy with your mates after you’ve been out for Bonfire Night. If you can, make it some time ahead – this will give all the wonderful flavours a chance to develop. Pumpkin and chickpeas are great friends and really hearty, so this dish will satisfy meat-eaters, too.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 392 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 392 calories per serving
- Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
- Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.
- When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
- Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.
See details
COCONUT MACAROONS RECIPE - BBC GOOD FOOD
Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea
From bbcgoodfood.com
Total Time 45 minutes
Calories 154 calories per serving
From bbcgoodfood.com
Total Time 45 minutes
Calories 154 calories per serving
- Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.
See details
PUMPKIN COCONUT CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
This is the perfect warming dish to enjoy with your mates after you’ve been out for Bonfire Night. If you can, make it some time ahead – this will give all the wonderful flavours a chance to develop. Pumpkin and chickpeas are great friends and really hearty, so this dish will satisfy meat-eaters, too.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 392 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 392 calories per serving
- Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
- Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.
- When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
- Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.
See details
COCONUT MACAROONS RECIPE - BBC GOOD FOOD
Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea
From bbcgoodfood.com
Total Time 45 minutes
Calories 154 calories per serving
From bbcgoodfood.com
Total Time 45 minutes
Calories 154 calories per serving
- Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.
See details
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Apr 26, 2021 · The Spruce/Cara Cormack. Trini pelau is an iconic, sweet, and spicy one-dish Trinidadian meal that will blow your mind. Budget-friendly chicken thighs are marinated in tangy, Caribbean-style seasonings, and then combined with pigeon peas, fresh herbs, rice, coconut …
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