Pumpkin Curry Food

PUMPKIN, CHICKPEA & COCONUT CURRY

Steps:

• Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
• Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.
• When the time's up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
• Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.

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.

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

Steps:

• Combine turmeric, coriander, cumin, garam masala, 1 tsp salt, and grated ginger in a small bowl. Set aside.
• Sprinkle the remaining 1/2 teaspoon of salt over the chopped chicken pieces and toss to coat. Heat 1 tablespoon of coconut oil or ghee in a large pot over medium high heat and saute chicken until no longer pink on the inside- about 6-8 minutes. Then sprinkle on half of the spice mixture and cook another minute, until fragrant. Remove chicken from pot and set aside.
• In the same pot, heat the remaining tablespoon of coconut oil or ghee over medium heat. Saute chopped onion until translucent. Add the remaining spices and cook another minute until spices are fragrant. Throw in pumpkin and carrots and toss to coat. Then pour in broth and coconut milk. Bring to boil, then turn down heat and allow to simmer until pumpkin is fork tender but not mushy - about 18-20 minutes.
• Add chopped greens and cooked chicken and cook another 2-3 minutes- until greens are wilted. Add additional broth if you want it to be more soupy. Turn off heat and add lemon juice. Adjust for salt, pepper, and lemon to taste.
• Garnish with fresh cilantro and serve.

SPINACH AND PUMPKIN CURRY

Steps:

• Heat the oil in a pan over a medium heat; add the mustard seeds and cook until they start to pop; add the chillies, curry leaves, turmeric and (optional) fenugreek seeds, if using; cook, stirring, for 2 minutes.
• Add the onion and cook for 3 minutes or until it has softened; stir in the tomatoes, coconut milk and pumpkin; bring to a simmer and cook over a medium heat for 15 minutes or until the pumpkin is tender.
• Chop any large spinach leaves; add the lime juice and spinach to the curry and stir until the spinach leaves have just begun to wilt; serve on a bed of rice, topped with a dollop of yoghurt and mint leaves.

PUMPKIN COCONUT CURRY

Steps:

• OPTIONAL STEP: I prefer my pumpkin caramelised so instead of cooking it in the curry sauce, I roasted it in the oven. I drizzled it with olive oil, sprinkled with some salt and baked on a baking tray in a 200° C / 390° F oven for about 30 mins.
• Heat up oil on a medium heat, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait until they start popping, stirring from time to time. Wait another minute before adding onion.
• Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.
• Add garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.
• Now add all the ground spices and 1 tsp of salt. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.
• Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.
• Add coconut milk and pumpkin. Let everything come to a gentle boil, simmer covered until pumpkin is tender. If you're roasting the pumpkin, simmer the sauce for about 10 minutes.
• Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of maple syrup.
• Serve with coriander leaves and chopped cashews on top, with basmati rice or a roti. A side of spicy coconut kale goes really well with it too.

THAI PUMPKIN CURRY WITH CHICKEN

Steps:

• Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken and season with salt and pepper to taste. Sauté until cooked through, about 5 minutes. Remove from pan and place on a plate, then cover loosely with foil.
• Add the remaining 1 tablespoon olive oil to the pot. Add the onion and carrots and cook until softened, about 5 minutes. Add the garlic, ginger and turmeric, and sauté 30 seconds.
• Add the bell pepper, pumpkin and green beans, and sauté 1 minute longer.
• Add the the chicken back to the pan along with the red curry paste, coconut milk and water, and stir well to combine. Bring to a boil, then reduce the heat to medium low and simmer until the pumpkin is tender and the sauce has thickened, about 10-15 minutes.
• Remove from heat and stir in the lime juice, cilantro and salt and pepper to taste.

VEGAN ONE POT PUMPKIN CURRY

Steps:

• Heat the olive oil in a pot over medium heat. Add the shallot with a pinch of salt, and stir frequently until starting to brown, 3-5 minutes. Add the ginger, garlic, and chili, and cook for 30 seconds. Add the cinnamon, cumin, and turmeric with another pinch of salt, and cook for another 30 seconds or until fragrant. Stir in the Thai red curry paste and cook for 2-3 minutes until starting to stick.
• Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil. Reduce the heat, stir in the broccoli, and cover the pan. Cook for about 10 more minutes, stirring occasionally, until the broccoli is bright green and tender. Stir in the lime juice and season to taste with additional lime, and soy sauce or salt. (As a reference point, in my soy-free version I used about 1/4 tsp additional salt. When making this with low-sodium soy sauce I added about a tablespoon.)
• Serve hot, with rice or other accompaniments of choice. (Pictured is white jasmine rice and steamed sweet potato).

1-POT PUMPKIN YELLOW CURRY

Steps:

• Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
• Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.
• Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat.
• Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.
• Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor.
• At this time, also taste and adjust the flavor of the sauce/broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and a bit more curry paste for a more intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.
• Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat.
• Optional: Scoop out half of the broth/sauce and half of the pumpkin (try to exclude the broccoli) and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot and warm for a few minutes before serving.
• Serve as is or over rice, quinoa, or cauliflower rice. This dish gets elevated with the addition of fresh lemon juice and Thai or regular basil or cilantro for serving.
• Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days or in the freezer for 1 month. Reheat on the stovetop or in the microwave until hot.

PUMPKIN CURRY SOUP

Steps:

• Melt margarine and cook onion and garlic.
• Stir in the curry, salt, and pepper and cook for one minute.
• Add the broth and pumpkin, bring to a simmer, and cook uncovered for 20 minutes.
• Stir in evaporated milk just before serving.

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!

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.