Wednesday, March 9, 2011

Sweet Potato and Pumpkin Curry

1/2 small to medium sized pumpkin, chopped up into cubes, 1 inch or so
3-4 Sweet potatoes, chopped into 1-inch cubes
cup or so of carrots
1 cup cauliflower
1 28 oz can whole peeled tomatoes
1 14.5 oz can of chickpeas
1 14.5 oz can coconut milk
onion (I don't use a whole one but it's your onion preference)
curry powder
garam masala
garlic (3-4 cloves?)
hot pepper
olive oil (can use red pepper-infused oil*)
cayenne pepper
cumin seeds
Basmati Rice

Heat a few tablespoons of olive oil (add red pepper flakes if not using infused oil) in large pot. Add onions and garlic, cook until soft. Toss in pumpkin, potatoes, carrots and cauliflower and coat in oil.

Pour coconut milk into the pot. Then pour in whatever amount of water is needed to cover the vegetables. Add spices here. I used maybe 1-2 teaspoons of curry powder, 1 teaspoon of cumin seeds, 1 teaspoon garam masala. I don't remember if I used turmeric but that is another common spice in this dish. I put in a dash of cayenne pepper and also added maybe another teaspoon of hot pepper flakes.

Let everything simmer for about 15 minutes or however long it takes for the pumpkin and potatoes to soften. While it was simmering, I poured in the chickpeas (drained and rinsed) and then cut the tomatoes into the pot in bite sized pieces using kitchen shears.

Use flour to thicken up the broth. If you like it more soup-like, you might not need any flour. If you want it thicker, just throw in flour 1-2 tablespoons at a time, it doesn't take much. Stir it around and let it simmer to thicken up. If it's still too thin, add more flour.

Serve over basmati rice. (Trader Joe's sells brown basmati rice which is what I use)

*Hot Pepper-infused oil recipe taken from THIS recipe on Super easy, looks great on the counter in a clear glass pourer...

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