Arafura Pumpkin Curry Food

EASY INDIAN-STYLE PUMPKIN CURRY

Steps:

• Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
• Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
• Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
• Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.

PUMPKIN CURRY WITH CHICKPEAS

Steps:

• Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
• Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.

PUMPKIN CHICKPEA CURRY

Steps:

• Plate a skillet over medium heat, add the oil.
• Add the paprika, coriander, cumin, curry powder, and mix well. Cook the spices until they get fragrant and bubbly.
• Add in the onion, garlic, and ginger until the onion starts to turn translucent.
• Add in the pumpkin puree and mix in, add in the non dairy milk, and mix in, add the chickpeas, bell peppers, mushrooms, veggies, salt, and mix in.
• Cover and cook for 10-12 minutes, or until the veggies are tender to preference. Fold in the spinach and take off heat.
• Add a good dash of lime juice, and some pepper flakes for garnish, and serve with rice, or other cooked grains.

THAI PUMPKIN CURRY

Steps:

• Heat the coconut oil in a large pot on medium high heat. Once melted, add in the carrots, onion and red pepper and cook until they begin to soften, about 5 minutes.
• Add in the paste, garlic, sugar, salt and ginger and cook until fragrant, about 2 mins.
• Add in the coconut milk, pumpkin and fish sauce and stir. Then, stir in the cubed pumpkin and broccoli.
• Bring just to simmer on medium heat. Once simmer, reduce the heat to low, cover the pot and simmer until the pumpkin is tender, about 15-20 minutes.
• Remove from the heat and stir in the lime juice, water (if using) and cilantro.
• DEVOUR!

VEGAN PUMPKIN CURRY

Steps:

• Heat coconut oil over med/high heat in a large pan.
• Add the chopped potato, onions, ginger, garlic, curry powder, and cumin and cook for 8-10 mins, until they are fragrant and begin to brown.
• Add the pumpkin, coconut milk and broth. Give them a good stir until they are well combined. Bring to a boil and boil for 3 minutes, stirring frequently.
• After 3 minutes, cover and simmer until the potatoes are soft, 10 minutes, stirring occasionally.
• Then, uncover and simmer for about 5 minutes,stirring occasionally, to thicken. Then, stir in the sriracha
• Stir in the cilantro and DEVOUR!

PUMPKIN CURRY SOUP

Steps:

• In a large dutch oven or heavy-bottomed pot, heat oil over medium heat.
• Add onions and cook until translucent, then add garlic and cook for another minute.
• Stir in curry powder and chili flakes if using, then cook for one minute.
• Add the vegetable broth, pumpkin puree, sugar, and spices, and stir. Add an additional cup of water, 1/2 cup at a time, if needed if the soup seems too thick.
• Using an immersion blender, blend soup until smooth and continue to cook until bubbling. Once it's bubbling, remove it from heat.
• Stir in the coconut milk and divide the soup into bowls. Top with fresh cilantro, fried chili oil*, and roasted cashews. Enjoy!

THAI PUMPKIN CURRY

Steps:

• In a medium skillet on the stove top, heat 1 tablespoon of the oil over medium-high heat. Add the bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Stir in the chile pepper and cook, stirring, for about 1 minute more. Remove from the heat.
• In a heavy-bottomed pot or Dutch oven, heat the remaining tablespoon of oil over medium heat. When the oil begins toshimmer, add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, curry paste, turmeric, and cumin and cook, stirring, for about 1 minute more more.
• Add the pumpkin, season with salt and pepper, and continue to cook, stirring to mix the ingredients well, until the pumpkin begins to soften, about 5 minutes more. Add the reserved peppers along with the ginger, lime leaves, fish sauce, lime juice, and sugar, if using. Stir in the broth and coconut milk and bring to a simmer. Reduce the heat to low and simmer, uncovered, until the pumpkin is tender, about 5 minutes more.
• Once softened, take out about 1 cup of pumpkin and put it in a blender. Process until smooth and then return to thepot.
• Add the chickpeas and bring the soup back to a simmer over medium heat. Cook briefly, until the chickpeas are heated and then stir in the spinach and cilantro and cook a minute or two until the spinach wilts. Remove from the heat.
• Serve hot.