The Coconut Tree shares the recipe for their much-loved fat sister pumpkin curry, a warming dish that's perfect for cold January nights. Made of pumpkin cooked in coconut cream with curry leaves and mustard seeds, it's one of the 16 street food-inspired dishes on their new vegan 'roots' menu.
Enjoy all dishes - vegan or otherwise - from The Coconut Tree on Gloucester Road (Clifton is closed right now) with 50% off when you order a takeaway for collection from Monday to Wednesday. The offer is running all the way up until 17 June 2021.
Fat sister pumpkin curry recipe
Makes 6 Servings
Ingredients
2 tbsp coconut oil
2 medium red onions, finely sliced
2 sprigs curry leaves
4 garlic cloves, finely sliced
3 long green chillies, sliced
½ tsp black mustard seeds, ground
½ tsp fenugreek seeds
1kg pumpkin, cut into cubes, skin left on
1 tsp ground turmeric
500ml coconut milk
2 tbsp short grain rice
100g fresh coconut
Method
- Heat the oil in a large saucepan over a medium heat and add the onion, curry leaves, garlic and green chilli. Fry for 5 minutes, until the onions are golden brown, then add the mustard and fenugreek seeds and continue frying for another 5 minutes.
- Toss the pumpkin in a bowl with the seeded mustard and ground spices and season with salt. Add to the pan along with the coconut milk and bring to the boil. Turn down to a simmer and cover.
- Meanwhile, heat a small frying pan over a medium heat and dry fry the rice and coconut until brown and fragrant (about 10 minutes). Grind to a powder in a mortar or blender.
- Add the ground rice and coconut powder to the curry.
- Season the curry with salt and continue to simmer, stirring occasionally, until the pumpkin is cooked – soft but still holding its shape. Serve with rice or flatbread.
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