serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 250 g butternut pumpkin, peeled, diced
- 5 g turmeric powder
- 2 whole dried red chillies
- 2 curry leaf sprigs
- Salt
- 100 g cooked black-eyed peas
- Steamed basmati rice, to serve
For the coconut paste
- 100 g fresh grated coconut (or frozen)
- 10 g cumin seeds
- 8 g black pepper
- 1 long green chilli
For the tadka
- 50 ml coconut oil
- 10 g black mustard seeds
- 4 curry leaf sprigs
- 2 whole dried red chillies
Instructions
- Combine the pumpkin, turmeric, dried chillies, curry leaves, a generous pinch of salt and enough water to just cover the pumpkin. Bring to the boil and simmer until the pumpkin is tender.
- Meanwhile, combine the ingredients for the coconut paste in a food processor. Blitz, adding just enough water as the mixture blends to help form a paste, then set aside.
- Once the pumpkin is tender, add the coconut paste and the cooked black-eyed peas to the pan with the pumpkin. Cook for a further 10 minutes, or until fragrant. Remove from the heat.
- To make the tadka, melt the coconut oil in a small saucepan, then add the mustard seeds, allowing them to sputter. Add the remaining ingredients for the tadka to the pan, then transfer the tempered spices to the pumpkin errisey and stir through.
- Serve the pumpkin erissery with steamed basmati rice on the side.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
