GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Peanut & Pumpkin Curry
There’s nothing I love more then a good old ‘ruby murray’, and when I have one, it has to punch me in the face with flavour. If like me, you eat ‘anything with a face’ but are keen to try a vegetarian curry then my advice is make sure it’s a hearty one so you don’t even realize there is no meat in it! This one ticks all the boxes and you end up with a satisfied snake belly! Don’t forget your pint on the side – sorry, just can’t help it!
Prep Time: 20 mins
Cook time: 50 mins
Serves: 4 - 6
800g pumpkin, peeled, deseeded and diced
1 tbsp oil (or sesame)
200ml hot water
2 tbsp crunchy peanut butter (or 1/2 cup blended chick peas)
1 tsp tomato puree
zest and juice of a lemon
1 tbsp soy sauce (or a GF alternative)
1 tsp sugar
handful of coriander leaves and roots washed
2 tbsp oil
2 onions, sliced finely
2 red chillis, deseeded, finely chopped (less or more to your taste)
2 cloves garlic, crushed
1 tbsp fresh ginger, grated
400ml can coconut milk
Preheat your oven to 200c.
Throw your pumpkin in a baking tray, pour over the oil and toss around, coating the pumpkin all over. Pop in the oven and cook until the pumpkin is starting to turn golden and brown. Remove from the oven and set aside. In your jug of hot water, stir peanut butter until dissolves, add the puree, zest, juice, soy sauce and sugar. It might start looking a little split, but it’s ok! Pick your leaves from your coriander, set aside and chop the stalks and roots as finely as you can.
In a large frying pan or wok heat your oil and fry your onions for 1 -2 minutes, moving them around in the hot oil.
When they become fragrant add the chopped coriander, chilli, garlic and ginger. Cook for 1 – 2 minutes. Add the roasted pumpkin, toss and pour in the coconut milk. Mix well, now add the peanut butter sauce. Cook for a further 10 – 15 minutes, until your sauce has reduced and thickened. Season with salt and freshly ground black pepper.
Sprinkle with coriander leaves and serve
Jax Says : If peanuts are a problem, use almond butter OR blend 1/2 cup chickpeas with a pinch of sugar and a little coconut milk.
Tip : Replacing one of the oils listed above with sesame oil creates a whole different component to this dish, give it a go. Also, you can never go wrong with more chillis – just saying!
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