Easy soft flatbreads
Make our easiest ever flatbread recipe with just a handful of ingredients and no yeast. They’re perfect for mopping up a warming curry or saucy shakshuka
Pumpkin, coconut & poppy seed curry
Serves 4
Easy
Prep:
Cook:
plus resting
Make this crowd-pleasing vegan curry and enjoy with rice and flatbreads. A comforting dish perfect for a cosy night in
Skip to ingredients
- 1kg whole pumpkin or butternut squash
- 2 tbsp rapeseed oil
- 2 tsp ground cumin
- 1 tsp mild chilli powder
- 1 large banana shallotroughly chopped
- 1-2 bird's eye chilliesdepending on your preference for heat, deseeded and roughly chopped
- 4 tbsp white or black poppy seeds
- 4 tbsp unsweetened desiccated coconut
- 1 tsp ground black pepper
- ½ tsp ground turmeric
- ½ lemonjuiced
- 1 tsp black mustard seeds
- 10-12 fresh curry leaves
- 1 tbsp tomato purée
- 400ml coconut milk
- small handful of coriander leaves
- cooked riceand flatbreads, to serve
Nutrition: Per serving
- kcal411
- fat37g
- saturates24g
- carbs10g
- sugars7g
- fibre7ghigh
- protein7g
- salt1.33g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Cut the pumpkin or squash, with the skin on, into roughly 2cm thick wedges, then scrape out the seeds. Put on a large baking tray, then combine 1 tbsp of the oil with 1 tsp of the cumin, the chilli powder and ½ tsp salt, then drizzle this over the pumpkin and use your hands to coat well. Roast for 30-35 mins until tender and the edges are charred.
step 2
Meanwhile, tip the shallot into a high-powered blender with the chillies, poppy seeds, desiccated coconut, black pepper, turmeric, remaining cumin, lemon juice, 100ml water and ½ tsp salt. Blend to a smooth paste.
step 3
Heat the remaining oil over a medium-high heat in a frying pan and add the mustard seeds. As soon as they start to pop, add the curry leaves and paste. Reduce the heat, stir and cook over a medium heat for 5 mins. Add the tomato purée and cook for 2 mins. Pour in 100ml hot water and the coconut milk and cook for another 10 mins, until the sauce looks creamy, smooth and has reduced slightly. Season to taste.
step 4
Add the roasted pumpkin into the sauce carefully, cover the pan, then cook for another 6-8 mins. Remove from the heat and let it rest for at least 15 mins, so the pumpkin can soak up the sauce. Garnish the curry with the coriander leaves and serve with the rice and flatbreads.
