Time : 1h 15 minutes
2 large red onions, finely diced
3 cloves of garlic, mined
1 thumb size piece of ginger, finely grated
3 spring onions, thinly sliced
2 chicken breasts (preferably free range) cut into bite size pieces
1 small pumpkin, about 600g (or Butternut Squash or Sweet potatoes) skinned and cut into bite size pieces
2 red bell peppers, seeded and sliced into batons
1 broccoli head, picked into florets
1/2 a Jalapeño chilli, seeded and thinly sliced
1 bunch of coriander, leaves picked and stalks finely chopped
1 large handful of fresh basil, loosely torn
200g of coconut cream
1 cup of cold water
1 handful of toasted sesame seeds
2 tsp ground garam masala
2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground cayenne
1/2 tsp ground turmeric
Preheat oven to 190c
1. Add the pumpkin (or butternut squash / sweet potato) and red pepper to a baking tray. Mix with a little vegetable oil, salt & pepper and roast for 30-40 minutes until soft and caramelised.
2. Place a large pan on the stove top, turn heat to low and drizzle one tbsp of vegetable oil into the pan. Add the red onions, garlic and ginger and cook for 10 minuets, stirring frequently until soft and translucent.
3. Turn up the heat to medium and add the ground spices. Stir continuously for one minute to release the aromatic aromas. Add the chicken and cook till tenderly, about 8 - 12 mins. (Keep an eye on the temperature to avoid the onions and spices from sticking or burning, add a splash of water if necessary).
4. Add the sliced jalapeño, spring onions and coriander (leave some aside to garnish later on).
5. Pour in the coconut cream and a cup of water and bring up to a slow simmer.
6. Place the Broccoli florets into the simmering liquid and cook for a further 5 minutes, meanwhile toast the sesame seeds in a dry pan and reserve for serving.
7. Once the pumpkin and peppers are soft and caramelised, remove from the oven and add to the curry. (reserve a small amount for serving).
8. Mix in the basil, the juice of a lime and season to taste with salt. Turn off the heat and place a lid on the pan and allow to rest for five minutes.
Ladle the curry into a shallow bowl and scatter the reserved roasted pumpkin and peppers on top. Garnish with fresh coriander leaves, spring onions, toasted sesame seeds and a wedge of lime.
Accompany with flatbreads or boiled rice.
At BalletFriends, we believe the consumption of meat should be in moderation (and vegetables should be of high intake within ones diet), however we understand a meal with meat is to people's liking now and then: We ask you to be conscientious to buy free range meat when possible.