CURRIED COCONUT-PUMPKIN STEW
Coconut and rice milk are a cool complement to the warm spices in this Thai-themed dish.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 14
Steps:
- In large, heavy pot over medium-high heat, heat oil. Saute onion, garlic, jalapeno, and ginger until fragrant, about 1 minute. Add curry powder and pumpkin. Cook and stir for 1 minute.
- Stir in coconut milk and rice milk; bring to a boil. Lower to a simmer; cover and cook for 15 minutes. Add more milk or water, if needed.
- Add tofu and red bell pepper. Simmer for another 5 to 10 minutes, uncovered, or until pumpkin is tender. Season with lemon juice, salt, and pepper. Garnish with whole cilantro leaves. Serve hot.
Nutrition Facts : Calories 266 g, Fat 17 g, Fiber 2 g, Protein 14 g
CURRIED COCONUT, SPINACH AND PUMPKIN STEW
Steps:
- 1. Put the curry paste in a wok or large pan; set over a medium heat. Stir continuously for a few seconds, then throw in the squash and potato, followed by the coconut milk. Stir well and bring to the boil, then simmer for 12 minutes. Stir in the tofu and soy; cook for a further 5 minutes, until the squash is tender. Lastly, add the spinach and cook for 1 minute, until wilted 2. Serve with steamed rice and lime halves to squeeze over; a sprinkle of fresh coriander would also make a fine addition.
CURRIED SPINACH SOUP
I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.
Provided by NATDTAT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
- Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
- Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
- Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.1 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 84.3 mg, Sugar 3.4 g
SPINACH AND PUMPKIN CURRY
A vegetable curry which is far too spicy for me but which I believe many would enjoy. It's certainly full of nutrition. I found this recipe in a March 2005 issue of the magazine 'Fresh'. I've posted it here exactly as I found it. Although I have cooked such dishes, as a non-eater, I have no feel for them so am ill-equipped to modify them in any way, but I do hope that anyone trying this recipe will make it their own by adjusting it to meet their own taste preferences. And for a spot of culinary trivia: among the spices in this recipe is turmeric which - according to the notes accompanying the recipe - "has been called 'poor man's saffron' as it imparts a yellow colour at a fraction of the cost"!
Provided by bluemoon downunder
Categories Curries
Time 37m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a pan over a medium heat; add the mustard seeds and cook until they start to pop; add the chillies, curry leaves, turmeric and (optional) fenugreek seeds, if using; cook, stirring, for 2 minutes.
- Add the onion and cook for 3 minutes or until it has softened; stir in the tomatoes, coconut milk and pumpkin; bring to a simmer and cook over a medium heat for 15 minutes or until the pumpkin is tender.
- Chop any large spinach leaves; add the lime juice and spinach to the curry and stir until the spinach leaves have just begun to wilt; serve on a bed of rice, topped with a dollop of yoghurt and mint leaves.
PRAWN, PUMPKIN & COCONUT STEW
Cook an exotic, Asian-style stew of prawn and pumpkin for an easy-to-make yet impressive dinner. Serve with rice if you like
Provided by Diana Henry
Categories Dinner, Main course, Supper
Number Of Ingredients 17
Steps:
- Halve the onion, then cut each half into crescent moon-shaped wedges about 2cm thick at the thickest part. Heat the oil in a casserole dish. Cook the onion until soft and pale gold, then add the garlic, chillis and ginger, and cook for 2 mins more. Stir in the coconut cream, stock and some seasoning. Heat carefully, but don't let it boil.
- Add the pumpkin and potato, season again, then add the coriander stalks. Simmer until the pumpkin and potatoes are tender. Use a wooden spoon to squash some of the pumpkin if you want to to thicken the stew a little, but don't break it down too much (you don't want a purée).
- Add the prawns and spinach. Cook gently until the prawns are opaque, about 3 mins. Stir in the lime juice, sugar and fish sauce. Taste the stew, then adjust the flavour with more lime or fish sauce as needed. Roughly chop the coriander leaves, then stir them through. Top each portion of the stew with some sliced red chilli, and serve with lime wedges on the side.
Nutrition Facts : Calories 613 calories, Fat 42 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 2 milligram of sodium
COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME
Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It's a rich, creamy curry that you can eat on its own, or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.
Provided by Melissa Clark
Categories dinner, easy, weekday, beans, curries, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
- Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
- Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water and 1 1/2 teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
- Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.
COCONUT, CHICKPEA & SPINACH CURRY
This simple curry is easy to make even if your fridge is bare - all it takes are a few storecupboard essentials, such as canned chickpeas and plenty of ground spices, to make a comforting dish
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 15
Steps:
- Wash the rice a couple of times in cold running water, then leave to soak while you make the curry. Heat 1½ tbsp oil in a deep frying pan, and fry the onion for 10 mins until soft, but not turning golden.
- Add the garlic and fry for 1 min, then tip in the turmeric, cumin, garam masala and chilli powder, and toast for 30 seconds, stirring. Add the coconut milk and chickpeas. Simmer for 15 mins until the sauce has reduced slightly.
- Meanwhile, heat the remaining ½ tbsp oil in a small pan with the cloves, cinnamon and a pinch of turmeric. Stir until the mixture smells fragrant. Drain the rice and add to the spices, stirring well to coat in the oil. Pour in 600ml boiling water, bring to the boil, then reduce the heat to low. Add a tight-fitting lid and simmer gently for 10 mins, without removing the lid.
- About 5 mins before the end of the curry's cooking time, stir in the spinach and break it up with a wooden spoon as it defrosts. Season well. Add the tamarind or lime juice to balance the sweetness of the curry. Serve in bowls with the fragrant, steaming rice, removing the large spices as you serve. Top with a pinch of the desiccated coconut, if using.
Nutrition Facts : Calories 658 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 0.1 milligram of sodium
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- Heat oil in a deep skillet or large pot over medium-high heat. Add the onion and cook about 2 minutes, just until it starts to turn golden. Stir in the garlic and curry paste and cook about 1 minute, until the curry paste is fully incorporated.
- Stir in the broth, coconut milk, pumpkin, tomato paste, and lentils. Cover and cook on medium-low heat about 15 minutes, until the lentils are cooked but not too soft. Stir occasionally. Taste and add salt and pepper to taste.
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