Thai Pumpkin Curry
I always look forward to fall, because it becomes socially acceptable to obsess about integrating winter squash into nearly every meal like a crazy person. Winter squash is an excellent source of vitamin A, vitamin C, potassium, beta carotene and fiber. Its a versatile veggie that can be prepared both savory and sweet.
1 Kabocha squash, peeled, cubed and steamed
1 (14oz) can of chickpeas, rinsed and drained.
1 medium eggplant, cubed.
3-5 cloves minced garlic
1 (14oz) can of Coconut Milk (Note: full fat works best)
3T pumpkin puree (NOT pumpkin pie puree)
1/2T Garam Masala
1T Thai seasoning
dash Corn Starch (optional)
1-2T Fish Sauce or Soy Sauce
1T lime juice
3 basil leaves, thinly sliced.
mung beans
1-2 bok choy leaves, shredded.
1-2 stalks green onions, thinly sliced.
Optional:
Bird Eye chilies
Pre-heat oven to 450 degrees
Slice and cube eggplant
Arrange on a baking pan and salt liberally (the salt will draw out the moisture). Bake for 10-15 mins, or until nice and roasted.
With a large knife and mallet, carefully split the squash in half. Scoop out seeds, and reserve for later.
Peel, cube, and Steam squash until tender. About 15-20 mins.
On a baking tray, spread out cubed squash, minced garlic, and chickpeas. Season with garam marsala and thai seasoning. Bake for 7-12 mins or until roasted.
In a dutch oven, combine garam masala, Thai season and fat skimmed off coconut milk into a roux. Gradually add coconut milk, pumpkin puree and whisk until smooth. Bring mixture to a boil, thicken curry if necessary with cornstarch and reduce to a simmer. Add roasted veggies and season curry with fish sauce and lime to taste.
Serve over brown rice, and garnish curry with basil, mung beans, bok choy, and green onions.
Enjoy.
1 Kabocha squash, peeled, cubed and steamed
1 (14oz) can of chickpeas, rinsed and drained.
1 medium eggplant, cubed.
3-5 cloves minced garlic
1 (14oz) can of Coconut Milk (Note: full fat works best)
3T pumpkin puree (NOT pumpkin pie puree)
1/2T Garam Masala
1T Thai seasoning
dash Corn Starch (optional)
1-2T Fish Sauce or Soy Sauce
1T lime juice
3 basil leaves, thinly sliced.
mung beans
1-2 bok choy leaves, shredded.
1-2 stalks green onions, thinly sliced.
Optional:
Bird Eye chilies
Pre-heat oven to 450 degrees
Slice and cube eggplant
Arrange on a baking pan and salt liberally (the salt will draw out the moisture). Bake for 10-15 mins, or until nice and roasted.
With a large knife and mallet, carefully split the squash in half. Scoop out seeds, and reserve for later.
Peel, cube, and Steam squash until tender. About 15-20 mins.
On a baking tray, spread out cubed squash, minced garlic, and chickpeas. Season with garam marsala and thai seasoning. Bake for 7-12 mins or until roasted.
In a dutch oven, combine garam masala, Thai season and fat skimmed off coconut milk into a roux. Gradually add coconut milk, pumpkin puree and whisk until smooth. Bring mixture to a boil, thicken curry if necessary with cornstarch and reduce to a simmer. Add roasted veggies and season curry with fish sauce and lime to taste.
Serve over brown rice, and garnish curry with basil, mung beans, bok choy, and green onions.
Enjoy.