Vegan pumpkin curry

4 standard portions

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Ingredients

• 2 tablespoons vegetable oil
• 1 onion (diced)
• 1 tablespoon ginger (grated)
• 2 cloves garlic (minced)
• 2 small chillis (deseeded and diced)
• 1 stalk lemongrass
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 can (400 ml) light coconut milk
• 2 cups pumpkin (chopped)
• 1 sweet potato (chopped)
• 1 cup broccoli (cut into florets)

Method

1. Heat oil in a pot, and over medium heat saute the chopped onion until soft and translucent.
2. Add grated ginger, minced garlic, and chill. Bash a lemongrass stalk with the back of your knife and tie it into a knot. Throw it in the pot, and cook everything for a minute or until the garlic is fragrant.
3. Add the spices, turmeric, coriander, cumin, and salt. And give everything a stir.
4. Add coconut milk and water to the pot, followed by pumpkin and sweet potato. Cover the pot with a lid and let it simmer (not boil) until the veggies are fork-tender.
5. Have a little taste and adjust seasonings to your preference.
6. Add the broccoli florets to the pot, cover with sauce and cook for a couple of minutes (you don't want the broccoli to become mushy). Serve over white rice.