During Fall, pumpkins and squashes are found in several incarnations on the dining table. They make their way into pumpkin scones and muffins, breads and pies. Squash is used a lot in soups, casseroles, and stews.
I made this simple Pumpkin Curry today and adding a handful of shredded chicory enhanced its nutritional value and made it extra healthy. It goes well with rice, breads, and flatbreads like rotis. The ingredient list appears long, but it is just a few simple steps to make this healthy and delicious curry. Turmeric gives the curry its vibrant color while cumin and coriander give it a warm smoky flavor.
Ingredients I used for the curry: 2 cups pumpkin, cubed and boiled 1 cup chicory, finely shredded (use your favorite greens) 2 tbsp diced onion 2 tbsp diced tomato 1 clove garlic. minced A small piece of ginger, minced 1/4 tsp coriander powder 1/4 tsp cumin powser 1/8 tsp chilli powder 1/8 tsp turmeric 1/8 tsp black mustard seeds A pinch of salt 1/2 cup water 2 tbsp olive oil, divided Follow these steps to a delicious curry:
Heat 1 tbsp olive oil in a pan and add diced onions, tomatoes, garlic and ginger. Cook until tender.
Add the spices (coriander, cumin, chilli and turmeric) and stir well. Allow to cook for a minute.
Add the chicory and stir until the chicory begins to wilt.
Add the diced pumpkin and water. Add salt to taste and cover.
Cook for about 10 minutes until well combined.
Heat 1 tbsp oil in a pan and add mustard seeds. When seeds pop, add to the curry and stir.
Variation: You can substitute coconut milk instead of water for a creamier curry.
Dietician Elaine Magee has the secret recipe for creating healthy meals that are guaranteed to please any condition or diet...Read More
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