Pumpkin and baby potato curry with crispy ginger

  4   30 mins

INGREDIENTS

1 tbsp Oil
⅔ cup (100g) Onion, roughly diced
500ml Vegetable stock
1 pack S&B Golden Curry Mild 92g
3 cups (80g) Tuscan kale, middle stalks removed and cut into 5cm lengths
2 tsp Dried onions
2 cups Cooked Rice

Baked Potatoes and Pumpkins
3 cups (300g) Baby potatoes, sliced into 2cm discs
1 ½ cups (190g) Butternut pumpkin, diced into 3cm blocks
1 tbsp Oil
1 Pinch Salt

Crispy Ginger
5 tbsp Oil
3 tbsp Ginger, peeled and cut into fine shreds

METHOD

1. Place diced pumpkin and sliced potatoes on an oven tray. Drizzle with oil and sprinkle with salt. Bake in a preheated oven at 180°C for 15 minutes. Remove from the oven and set aside.

2. Heat 5 tablespoons of oil in a small pot to approximately 170°C. Add shredded ginger and fry quickly for a few seconds until it starts to change colour. Immediately pour the ginger and oil through a strainer. Place the crispy ginger on absorbent paper and set aside until ready to serve.

3. In a medium-sized pot, heat 1 tbsp of oil. Add diced onions and gently sauté for 2 minutes without browning. Add the roasted potatoes, pumpkin, and vegetable stock, then simmer for 3 minutes. Add the Tuscan kale and stir well.

4. Remove the pot from the heat. Break S&B Golden Curry block into the pot. Stir well until combined, then let it rest for 4 minutes.

5. Serve the curry with cooked rice, then sprinkle dried onions and crispy ginger on top.