It’s perfect on a chilly night, packed with nutrients and absolutely delicious. I love it even more on the next day.
🍽 Serves 4-5
🕘 45-50 minutes
Ingredients:
2 cm ginger
1 medium onion, diced
2 cloves garlic
1 tsp cumin
1 tsp turmeric
1 tsp lemongrass
1 tsp sambal oelek
1 tablespoon tamarind purée
1 Tbsp vegan butter
5 cups pumpkin
1 Tbsp raw sugar (depends on the sweetness of the pumpkin)
1 can of chopped tomatoes
1 can coconut cream
2 cups veg stock
2 bay leaves
Salt and pepper to taste
½ cup cashews
1 can chickpeas
Garnish: fresh lime, fresh mint, fresh coriander
Soft and fluffy naan bread: makes 10
2 tsp dry yeast
1 Tbsp raw sugar
1 tsp salt
1/2 cup warm water
3 cups plain flour
3 Tbsp plant-based yogurt
1 heaped Tbsp vegan butter
Oil for frying
Instructions:
Heat the frying pan to medium and add lemongrass, turmeric, and cumin. Let them roast for 1-2 minutes and add sambal oelek (or other chili paste) tamarind puree, ginger, garlic, and onion. Stir and sauté for 3min.
Add butter, pumpkin, chopped tomatoes, vegetable stock, coconut cream and bay leaves. Mix well.
Simmer for 30 min or until the pumpkin is soft.
In the meantime, to make the naan bread: mix all the ingredients in a large bowl and move the mixture to a warm place for 15 min. Heat the oil to medium on a large frying pan. Divide the dough into 10 small balls. Spread some flour on the surface and using a rolling pin/long glass, roll the ball until approx. 0.3cm thick circle. Place it in the frying pan and fry until bubbles (approx. 2-3min). Flip and fry for 2 more min. Repeat with the remaining portions.
Once the curry is done, add salt and pepper. Taste and add raw sugar if needed.
Add chickpeas and cashews. Mix well.
Serve with fresh mint, coriander, and lime juice. (Rice and naan bread)
Enjoy! 💚
Comments