Easy Bean Pumpkin Curry Food

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.

EASY BEAN PUMPKIN CURRY

Steps:

• Add olive oil to a pan (on a medium flame) and then add in the chopped onion and let cook, stirring a bit for about 5 minutes.
• Add in the garlic, ginger, coconut milk, pumpkin puree, vegetable stock, green beans, garam masala, coriander, salt and pepper and stir till well incorporated. Then, let simmer uncovered, for about 10-12 minutes - till sauce has thickened.
• Serve warm with naan, paratha or rice.

EASY KIDNEY BEAN CURRY

Steps:

• Pulse the ginger and garlic together in a food processor until a rough paste. Heat the oil in a medium saucepan or Dutch oven over medium-high heat. Once hot, add the onion and a pinch of salt and cook, stirring, until the onion is golden brown (add splashes of water as needed if ingredients begin to stick to the bottom of the pan), about 8 minutes.
• Add the curry powder and pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add the cabbage and carrot and stir until just coated.
• Add the beans, tomatoes, 2 cups water and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the carrot is tender and the curry sauce has reduced by about half and clings nicely to the beans and vegetables, about 8 minutes. Stir in the cilantro and season with salt. Serve with rice and dollops of yogurt.

BEAN AND PUMPKIN CURRY

Steps:

• Steam or boil pumpkin.
• Blanch beans in boiling water and refresh in cold water.
• Cut each into three pieces and set aside.
• Heat Wok, and add 2 tablespoons of the thick coconut milk scooped from the top of the can.
• Heat through, then add curry paste and fry, stirring constantly, until mixture smells fragrant.
• Add pumpkin pieces, beans, bamboo shoots, lemon grass and remaining coconut milk, and simmer for 5 minutes.
• Add peanut butter and sugar.
• Stir through until sugar is dissloved, add sweet basil leaves and serve with jasmine rice.

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.