In a mug combine the cocoa powder, sugar, smoked cinnamon, vanilla and 2 tablespoons of milk. Mix thoroughly with a fork until its a thick chocolatey syrup. Set aside.
Warm the 3/4 cup of milk over medium heat until it reaches desired temperature.
Pour the warm milk into the chocolate syrup and stir.
Top with whipped cream, cocoa powder, smoked cinnamon.
Cook uncooked 1 cup quinoa to produce 2 cups or more of cooked quinoa. Set aside.
In a large pot or skillet, cook the chopped onion and minced garlic in olive oil for about 2 minutes on medium heat until onion is soft .
Add pumpkin, canned tomatoes (chop them up into smaller chunks), water, black beans (drained), garbanzo beans (drained), quinoa. Add 1 tablespoon of cumin, 2 tablespoons of chili powder, and 1/2 and 1/4 teaspoon salt, stir everything well, and season with more salt if needed.
Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on simmer.
Serve in soup bowls, garnished with sour cream, shredded cheeses, and chopped green onion.
Chop pumpkin, tomato, onion and tofu. Heat oil in skillet and add onions, cooking until translucent.
While the onions are cooking, measure out your spices. Add to onions and cook for 1-2 minutes.
Add pumpkin, tomato and tofu and stir to distribute spices.
Add coconut milk, broth and peas. Allow to simmer on low heat until the pumpkin is soft.
While the curry simmers, cook some whole grain or basmati rice.
The curry is done when the pumpkin is soft and the sauce is thick
Recipe Notes
Featured Spices:
Thai Red Curry spice blend - Chef Cherie's own curry blend. This handmade curry blend is the perfect substitute for the individual spices in this recipe.
