Serves 4-6. 20 mins prep time. 1hr mins cook time.
- 1 medium pumpkin, diced
- 1 small butternut, diced
- 2 peppers (red & yellow), diced
- 3 carrots
- 1 small swede, diced
- 1 aubergine, diced
- 2 small courgettes, diced
- 1 large white onion, finely diced
- 1 small red onion, finely diced
- 1 small leek, finely diced
- 2 sticks of celery, finely diced
- 2 tins of chopped tomatoes
- 1 tin coconut cream
- 200ml vegetable stock
- 1 head of sprout tops, shredded
Spice – Mix together
- 1 tsp cumin seeds
- ½ tsp coriander seeds
- 1 pinch black pepper
- 1 tsp smoked paprika
- 3 cloves of garlic, minced
- 1 cm ginger, peeled & minced
- 2 tsp salt
- 50ml olive oil
- 1 pinch of chilli flakes
50g Pumpkin Seeds
25g Black Sesame Seeds
50G Flaked Almonds
25g Poppy Seeds
1 small bunch of fresh coriander
Sugar Spice – Mix together
- 150g sugar
- 1 tbsp ground cinnamon
- 1 tsp ground turmeric
- Finely dice 1 of the carrots and add to the already diced onions, leek and celery. Set to one side.
- Chunkily dice the remaining carrots and add to the other diced vegetables. They should all be about the same size. Set aside.
- Turn the hob onto a medium-high heat. In a large heavy bottomed pot, sweat off the spice mix for 2-3 minutes.
- Add the finely diced vegetables and cook out for 4-6 mins or until softened and starting to stick to the pan.
- Add the sugar spice mix and stir well. Allow for some caramelisation.
- Add the chopped tomatoes and turn the heat down to a simmer for 10 minutes.
- Add the vegetable stock and the chunky diced vegetables. Continue simmering for 20 minutes. The vegetable should slip off a knife when stabbed.
- Add the seeds, almonds and coconut cream and cook for a further 8 minutes.
- Add the sprout tops & coriander, turn off the heat and give the curry a good stir.
- Serve with Rice and a flatbread/naan.
Sprout tops are not for everyone so you can replace these with some other greens like spinach. Although we encourage you to try if you haven’t had sprout tops before – delicious!