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Curried Pumpkin With King Crab

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“This was once devoured by a finicky twelve-year-old.”
READY IN:
45mins
SERVES:
4
YIELD:
4 plates
UNITS:
US

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.

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