White Pumpkin And Coconut Curry Food

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.

PUMPKIN COCONUT CHICKEN CURRY

Steps:

• Dice yellow onion, mince garlic, and combine all seasonings in a small mixing bowl
• Then cube chicken
• Heat avocado oil, onion, and garlic in a large frying pan over medium-low heat
• Saute until fragrant about 3 minutes
• Add spices to the pan and toast for about a minute
• Increase heat to medium and add chicken to the pan
• Toss chicken to coat in spices and saute until almost fully cooked about 6 minutes
• While the chicken cooks mix together pumpkin puree and coconut milk in a small mixing bowl
• Pour sauce into pan and increase heat to medium-high until the sauce bubbles
• Reduce to a simmer and simmer for 8 minutes stirring occasionally
• Optional step to thicken sauce: combine 1/4 cup water and 1 tbsp arrowroot starch, pour mixture into pan, stir until sauce thickens and coats chicken
• Remove from heat and enjoy with rice or caulilfower rice and veggies

COCONUT CURRY PUMPKIN SOUP

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.

WHITE PUMPKIN AND COCONUT CURRY RECIPE

Steps:

• Chop the pumpkin into small slices in a sieve and wash them under running water. Pat dry using kitchen towels and keep them aside.
• Place a pan over medium flame and pour oil in it. Once the oil is hot enough drop the Urad dal vadis in it and fry till they turn light brown from all the sides. Once fried well, transfer them to a separate bowl. Add dry red chilies to the same pan along with black mustard seeds. Saute till the seeds start to splutter.
• Now, add chopped pumpkin slices along with salt into the pan. Cover the pan using a lid and simmer for 10-12 minutes. Remove the lid and pour the fried urad dal vadis into the pan. Add water to it and boil over medium flame for sometime till you have a thick gravy like consistency.
• Once all the water has been evaporated, add sugar to it along with some grated coconut into the pan. Garnish with basil leaves and red bell pepper, green bell pepper and yellow bell pepper slices. Serve hot.