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Pumpkin Curry w/ Chickpeas

Pumpkin Curry w/ Chickpeas
Print Recipe
A savory, spicy take on the normally sweet pumpkin.
Servings
4-6 servings
Servings
4-6 servings
Pumpkin Curry w/ Chickpeas
Print Recipe
A savory, spicy take on the normally sweet pumpkin.
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Servings: servings
Instructions
  1. Chop pumpkin, tomato, onion and tofu. Heat oil in skillet and add onions, cooking until translucent.
  2. While the onions are cooking, measure out your spices. Add to onions and cook for 1-2 minutes.
  3. Add pumpkin, tomato and tofu and stir to distribute spices.
  4. Add coconut milk, broth and peas. Allow to simmer on low heat until the pumpkin is soft.
  5. While the curry simmers, cook some whole grain or basmati rice.
  6. 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.

Mustard Powder

Yellow Curry Powder 

Chili Flakes / Red Pepper Flakes

Cumin, ground

Turmeric

Garam Masala

Ginger, ground

Recipe source: definingsomeday.com - Pumpkin Curry

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Blog, Front Page, Recipes, Spices

Spiced Pumpkin Masala

Spiced Pumpkin Masala
Print Recipe
Celebrate the pumpkin harvest with this savory and spicy dish.
Servings Prep Time
4 servings 20 min
Cook Time
20 min
Servings Prep Time
4 servings 20 min
Cook Time
20 min
Spiced Pumpkin Masala
Print Recipe
Celebrate the pumpkin harvest with this savory and spicy dish.
Servings Prep Time
4 servings 20 min
Cook Time
20 min
Servings Prep Time
4 servings 20 min
Cook Time
20 min
Ingredients
Servings: servings
Instructions
  1. In a skillet, heat oil and add the onions.
  2. Saute until slightly golden and add the ginger and garlic.
  3. Add the spices and saute on low heat for about 2 minutes stirring constantly.Add the jalapeno/green chili
  4. Add the tomato puree and continue to cook on medium heat, until the oil begins to separate from the sides (about 8 minutes)
  5. Add the pumpkin pieces.Stir and mix well.Add salt and water.Mix well, cover and cook on medium until fully cooked (about 10-15 minutes)
  6. Serve hot!
Recipe Notes

Featured Spices: 

Coriander, ground

Cumin, ground

Garam Masala

Turmeric

Cayenne Pepper, ground

 

Recipe Source: HonestCooking.com - Spiced Pumpkin Masala

 

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Blog, Front Page, Recipes, Spices

Pumpkin Curry w/Red Thai Chili

Pumpkin Curry w/Red Thai Chili
Print Recipe
With pumpkins in season, this is a great vegetarian meal. It gets it spiciness from the red Thai chilies.
Pumpkin Curry w/Red Thai Chili
Print Recipe
With pumpkins in season, this is a great vegetarian meal. It gets it spiciness from the red Thai chilies.
Ingredients
Servings:
Instructions
  1. Put the pumpkin or butternut squash in a saucepan with the turmeric, smoked paprika, and the water. Bring to a boil and simmer gently for 6-8 minutes or until tender.
  2. Grind half of the coconut in a spice mill or a mortar and pestle with the cumin seeds. Stir this into the pumpkin mixture and stir and cook for 2-3 minutes. Remove from heat.
  3. In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves, and red chiles. Stir and cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry. Season and serve.
Recipe Notes

Note: Substitue fresh coconut with dried, grated, unsweetened coconut. Do not use sweetened shredded or flaked coconut.

Featured Spices:

Turmeric

Smoked Paprika

Cumin Seeds

Black Mustard Seeds

Thai Red Chilies

Unsweetened Coconut

 

recipe source: Chowhound - Pumpkin Curry

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