COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME
Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It's a rich, creamy curry that you can eat on its own, or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.
Provided by Melissa Clark
Categories dinner, easy, weekday, beans, curries, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
- Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
- Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water and 1 1/2 teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
- Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.
CURRIED PUMPKIN BISQUE
Make and share this Curried Pumpkin Bisque recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slowly saute onion and garlic in oil until transparent, about 5 minutes.
- Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well.
- Bring to boil, and then lower heat to simmer.
- Cook 20 to 30 minutes.
- Taste for seasoning.
- Add half-and-half and simmer another 10 minutes.
- Remove from heat and cool.
- Blend in batches in blender.
- Strain through a fine strainer.
- Reheat gently, and serve with toasted coconut.
Nutrition Facts : Calories 272.1, Fat 16.9, SaturatedFat 9.5, Cholesterol 52, Sodium 394.4, Carbohydrate 20.6, Fiber 0.8, Sugar 6, Protein 10.5
COCONUT CURRY PUMPKIN SOUP
This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling.
Provided by PHARMERGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
- Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 12 g, Fat 13.5 g, Fiber 3.2 g, Protein 2 g, SaturatedFat 10.6 g, Sodium 600.6 mg, Sugar 5.1 g
PUMPKIN-COCONUT BISQUE
Steps:
- Melt butter in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes.
- Working in batches, puree soup in blender until smooth. Return soup to pot. Bring soup to simmer, thinning with coconut milk to desired consistency. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm soup before continuing.) Ladle soup into bowls. Sprinkle with nutmeg and serve.
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