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Ingredients
US|METRIC
2 SERVINGS
- 600 grams pumpkin
- 3 cups vegetable stock (or water)
- 1/2 cup coconut milk (I chose an organic, full fat, canned)
- 1 Tbsp. coconut oil (to roast and fry with, approx)
- 1 Tbsp. lemongrass (white part only, chopped fine)
- 2 kaffir lime leaves (shredded)
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- 1 inch red chilli (de-seeded, sliced thin)
- 1 inch fresh ginger (peeled and minced)
- 1 inch turmeric (peeled and sliced)
- 1 shallot (diced)
- 4 cloves garlic (sliced)
- 3 black pepper (good grinds of)
- lime wedges (Fresh coriander, to serve)
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