Total Time
45mins
Prep 15 mins
Cook 30 mins

This was once devoured by a finicky twelve-year-old.

Ingredients Nutrition

Directions

  1. Halve the pumpkin.
  2. Remove seeds.
  3. Bake on an oiled pan until easily pierced with a fork, about 35 minutes.
  4. Sauté leek in ghee until tender.
  5. Add pumpkin pulp, breaking up solids with a spoon.
  6. Add curry and cayenne and sauté for a minute and a half.
  7. Add chicken stock.
  8. Puree.
  9. Add coconut milk and cream.
  10. Finish with chili powder, cashew pieces and ginger.
  11. Add crab and heat through.
  12. Serve over jasmati rice, garnished with cilantro and toasted cashews.