Ingredients
- 1 small pumpkin
- 1 large tomato
- 1 medium onion
- 1 can chickpeas
- 1 tbsp mustard powder
- 2 tsp yellow curry powder
- 1/2 tsp chili flakes (red pepper flakes)
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1/4 tsp ginger ground
- 3/4 cup coconut milk light
- 1 cup vegetable broth
- 3/4 cup green peas
- cilantro for garnish
Servings: servings
Instructions
- 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.
Chili Flakes / Red Pepper Flakes
Recipe source: definingsomeday.com - Pumpkin Curry
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