Spicy Pumpkin Curry
Lately I've been really into curries, they're such a quick and delicious way to warm the belly. Most curries I find here are overly oily, and I'm always left feeling like slurping to a bowl of spicy oil. So on I go to the kitchen to play with spices and none of the oil for a warm bowl of curry I can cozily tuck into in my blankies
This curry recipe uses hardly any oil and subs it for pumpkin, it mimics that thick creaminess that fat normally gives, like cream and butter. I love that cinnamon is an essential ingredient to most curries - it tones down the other pungent spice and balances it. What I made is a mix between Japanese and Indian curries, with the mild flavor profile of Japanese curries and the spicy, robust flavours of Indian spices.The trick is to sub the oils and creams with pumpkin puree, it mimics that thick creaminess that fat normally gives, and adds extra nutrients
Spicy Pumpkin Curry
Makes 3 servings
Ingredients:
Curry paste:
3 tsp garam masala
2 tsp curry powder
9 cherry tomatoes
1 onion
1 tsp minced ginger
2 cloves garlic
1 clove shallot
1/2 cup pumpkin puree
________
1/2 tsp coconut oil
1 tsp coriander seeds
1 chili, sliced
2 eggplants, sliced into halves
1 zucchini, sliced into halves
1 carrot, sliced into halves
1 silky gourd, sliced into halves
3 pinches of salt
A pinch of chili flakes
_____
6 tsp liquid aminos or tamari
1 tbsp coconut sugar
2 tsp Herbilogy's cinnamon extract
3 cardamom pods
3 cups water
1/2 cup cubed tempeh, seared or flash fried
Directions
1. In a blender or using a pestal and mortar, grind all ingredients together until a paste is formed. Set aside
2. Toast cumin seeds and chili in coconut oil until fragrant for about 5-10 minutes
3. Add in the sliced vegetables and salt, sautee until it gets a nice char. Transfer to a bowl and set aside
4. In the same pan, add in the blended curry paste and dry sautee until fragrant for about 5-7 minutes. The idea is to get a bit of caramelization in from the onions.
5. Then add in the boiling water and the rest of the ingredients, except for the dry sauteed veggies and tempeh.
6. Let simmer for 10 minutes then add in the vegetables, simmer for another 15-20 minutes until thickened. Then add in the tempeh
7. Add two teaspoons of Herbilogy's cinnamon extract at the end.
8. Serve warm with a splash of lemon, fresh coriander and warm naan bread.
