1teaspoon(1teaspoon)maple syrup(or sub any other sweetener)
¼teaspoon(¼teaspoon)curry powder
Salt + pepperto taste
Instructions
Heat up the oil in a large saucepan
Once hot, add the onion, ginger and garlic, and fry for around 10 minutes until soft
Add the curry powder, cumin, turmeric, paprika and garam masala, and fry for a couple of minutes until fragrant
Add the pumpkin, white beans, stock cube, coriander, coconut milk and salt + pepper, and enough water to roughly cover
Bring to the boil and simmer on a low heat for around 15 minutes, until pumpkin is soft enough to gently pierce with a fork
Once the pumpkin has cooked, transfer the mixture to a food processor or blender (or use a hand-held stick blender) to whizz until completely smooth - add more water to thin out if necessary
For the curried coconut flakes:
Place all ingredients in a small bowl and mix well
Heat in a frying pan on medium heat for around 5 minutes, stirring occasionally, until crisp
Set aside on a plate, making sure they're spread apart as this will help them crisp up
To serve:
Serve into bowls and scatter over the curried coconut flakes
Leftovers keep covered in the fridge for up to a few days and also freeze well - can be reheated in a pan on the hob (stove) with extra water if necessary.