Food Friday: The Coconut Tree's fat sister pumpkin curry

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

1. 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.
2. 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.
3. 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.
4. Add the ground rice and coconut powder to the curry.
5. 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.

Discover more recipes from Bristol restaurants and bars:

• The Bristol From Home Cookbook
• Squashage rolls for home lunches
• Tyntesfield's seasonal squash recipe