Vegetarian Tuesdays - Coconut Cashew Pumpkin Curry #spiceupyourlife
My hubby and I decided to attempt to be vegetarian at least 1x a week if not 2x a week. I came up with this recipe utilizing what I had in the house. We had left over kent pumpkin, also known as squash where I'm from (Canadia) and also I had a can of coconut milk. This recipe is sweet, spicy, creamy, and delicious. It is super filling, and can be eaten on rice or naan/roti.
Recipe: (serves 3-4 people)
Ingredients:
- 1/4 of a kent pumpkin chopped into cubes
- 1/4 cup of cashews (toasted)
- 1 cup of coconut milk - 2-3 tablespoons of tomato paste
- 1 tablespoon of fresh garlic
- 1 tsp of fresh ginger
- 1/2 of a small onion (chopped finely)
- 2 caradamom pods - 1 star anise
- 2 cloves
- 1/4 tsp cardamom powder
- 1/2 tsp chilli powder
- 1/2 tsp of turmeric
- 1/4 tsp of ground cinnamon
- 1/2 dried coriander leaves
- 1 tsp of brown sugar
- 1 1/2 tsp of garam masala - 2 tsp of cumin seeds - 1/4 cup of freshly chopped coriander
Directions: 1) Start by chopping the pumpkin into 1/4 inch cubes. (you can leave the skin on just make sure it is washed thoroughly) 2) Take the cashews, and put them in a skillet on medium heat - toast them for approx 30 secs (until golden brown) and then set aside
3) Chop up garlic, ginger, fresh coriander and onions finely (or use food processor) 4) Use medium size pot, and sauté onions until slightly translucent. Add in the tomato paste, garlic, ginger, cardamom pods, cardamom powder, ground cumin, chilli powder, and turmeric. Sauté for 2-3 minutes until spices are cooked 5) Add coconut milk and brown sugar - keep stirring periodically and cook for 30 minutes, or until the pumpkin is soft
6) Add salt to taste, and garam masala
7) Toss in the freshly chopped coriander at the end before serving
And just like that, you made a delicious, VEGAN, dish.:)
