Pumpkin Curry with Pork & Flaked Almonds
Mild – medium heat rating
- 180g pumpkin flesh cut into 2 ½ cm square pieces
- 2-3 tbsp rapeseed oil
- 75g leek
- 85g pork tenderloin
- 35g butter
- 1 stock cube to make 500ml chicken stock
- 50g sliced red onion
- 1 tbsp chopped fresh coriander leaves
- 1 fresh green chilli, stalk removed and chopped
- 12g peeled and chopped ginger
- 1 large garlic clove
- ¼ tsp salt
- A pinch chilli powder
- ¼ tsp ground black pepper
- 1tbsp flaked almonds
- 1tsp toasted flaked almonds for garnish
- 1 green cardamom pod, ¼ tsp each whole caraway seed, whole cumin seed and turmeric powder
The fragrant nutty texture of wild rice complements the soft orange flesh of the pumpkin. The curry’s warming glow and buttery richness, alongside the earthy tones of the rice, allow the sweet, oak and honey notes of Thatchers Green Goblin to bring freshness and harmony to your meal.
- Heat the oil in a frying pan on a medium/high temperature and cook the pork for 2-3 minutes on either side until golden brown and cooked through. Remove from the frying pan; rest for 5 minutes and cut into bite size chunks and transfer the oil into a saucepan.
- Heat the oil and add the cardamom pod, caraway and cumin seeds and allow to brown slightly and then add the ginger, garlic and chilli paste. Stir and allow the paste to turn light brown. Add the leeks, red onion and butter. Stir well, cover and cook on a low setting for 5 minutes.
- Once the onions have softened add the salt, red chilli, ground black pepper, turmeric and stir well ensuring the spices have coated and coloured the onions.
- Add the pumpkin, half the coriander and stir. Add 150ml stock and cook for 8-9 minutes. Add the pork and cook for a further 3-4 minutes on low until the pumpkin has cooked through and the sauce has thickened.
- Lastly, throw in the flaked almonds and stir. Garnish with coriander and toasted almonds. Serve with rice.