Thanks to Real Foods for this recipe.

Ingredients

• Pumpkin
• 1/2 head of Broccoli
• 2 Tomatoes
• 1 Red Onion
• 1 bulb Garlic
• 1 piece Ginger
• 1 tub Homemade Red Curry Paste
• 1 tin Nyimo Beans
• 1 Lemon
• 1 tub of Creme Fraiche

Method

1. Preheat the oven to 250 degrees Celsius.
2. Prepare the Vegetables: Peel the Pumpkin and chop into bite sized squares. Dice the tomato and onion. Wash and grate the ginger. Cut the broccoli into florets.
3. Roast the Pumpkin. Place the pumpkin in a baking tray in the oven and roast for 20 minutes.
4. Sauté the Onion, Garlic, and Tomatoes. While the pumpkin roasts heat 2 tablespoons of olive oil in a deep non stick pan. Crush the garlic and add it to the pan along with the onion and ginger and sauté for 5 minutes. Add curry paste, mix well, and then add the tomatoes and sauté for another 5 minutes. Add the Nyimo Beans, and enough water to just cover the contents of the pan.
5. Add the Pumpkin and Broccoli. Remove the pumpkin from the oven, add it to the pan and simmer for 5 minutes. Add the broccoli florets and a little more water if need be, and simmer for another 5 minutes or until tender. Season well with salt and pepper and squeeze over the juice of half the lemon. Cut the other half into slices and add to a mug of hot water to drink while you eat. This is excellent for digestion!
6. Garnish and Serve. Spoon the curry into two bowls. Add a dollop of creme fraiche to each bowl and using scissors snip and sprinkle over the coriander leaves and devour!

Serving Suggestion: Add 4 pre-browned boneless chicken thighs to your pan with the pumpkin if you want to add some protein to this delicious curry and braise for 20 minutes before adding the broccoli.