serves
2
prep
15 minutes
cook
10 minutes
difficulty
Mid
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 50 ml light olive oil
- 3 garlic cloves, thinly sliced
- 1 white onion, thinly sliced
- 2 long red chillies, thinly sliced diagonally
- 400 g peeled and seeded butternut pumpkin (squash), cut into 1 cm-thick slices
- 3 tsp curry powder
- 1 tsp salt
- 60 ml (¼ cup) coconut milk
- 2 tsp caster sugar
- small handful basil leaves
- ½ lime, juiced
- hot roti, to serve
Instructions
Heat a wok over high heat and add the oil. Add the garlic, onion and chilli, and stir-fry for 2-3 minutes or just until soft. Using a slotted spoon, remove the onion mixture from the wok, leaving as much oil behind as possible. Add the pumpkin and stir-fry for 3-4 minutes or until slightly charred and almost tender. Add the curry powder and salt and toss to combine. Add a splash of water and cook until the water has evaporated.
Return the onion mixture to the wok. Add the coconut milk and sugar, and gently toss until pumpkin is just tender but not falling apart. Tear in the basil leaves. Add the lime juice and toss to combine. Divide the filling between the hot roti, fold up and serve immediately.
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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.
