For Anna Thai Pumpkin Carrot Curry Recipes

FOR ANNA - THAI PUMPKIN & CARROT CURRY

For Anna - Thai Pumpkin & Carrot Curry image

My friend was looking for a dish to use up her extra pumpkin, so I thought of this wonderful dish. Its tasty and oh my its good for you. So much flavor. Hope you will enjoy this offering Anna.

Provided by Baby Kato

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2/3 cup stock, vegetable
1 inch galangal, sliced
2 garlic cloves, chopped
1 stalk lemongrass, chop finely the white part Only
2 chilies, red, fresh, seeded and chopped
1 teaspoon candied ginger, thinly sliced
4 carrots, sweet, peeled and cut into chunks
1 cup pumpkin, peeled, seeded, cut into chunks
2 tablespoons peanut oil
2 shallots, finely chopped
3 tablespoons red curry paste
1 3/4 cups coconut milk
6 sprigs basil, thai
1/8 cup pumpkin seeds, toasted (garnish)
2 green onions, thinly chopped (garnish)
4 cups rice, jasmine, steamed

Steps:

In a large pot add the stock and bring to a rapid boil.
Add the galanga, half the garlic, lemongrass, chilies and ginger. and let simmer for 5 minutes.
Add the carrots and pumpkin simmer for 5 - 10 minutes.
Heat the oil in a large skillet and fry the rest of the garlic and the shallots for 3 minutes then add the curry paste and fry for 2 minutes.
Add the shallot mixture, coconut milk and basil to the pot and simmer for 5 minutes.
Serve hot with rice and garnish with the pumpkin seeds and green onions.

Nutrition Facts : Calories 1300.1, Fat 31.2, SaturatedFat 21.9, Sodium 95.5, Carbohydrate 236.7, Fiber 5.7, Sugar 71.4, Protein 17.4

PUMPKIN CURRY WITH CHICKPEAS

Pumpkin curry with chickpeas image

A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.

Provided by Barney Desmazery

Categories Dinner, Main course, Side dish, Vegetable

Time 40m

Number Of Ingredients 13

Ingredients

1 tbsp sunflower oil
3 tbsp Thai yellow curry paste, or vegetarian alternative
2 onions, finely chopped
3 large stalks lemongrass, bashed with the back of a knife
6 cardamom pods
1 tbsp mustard seed
1 piece pumpkin or a small squash (about 1kg)
250ml vegetable stock
400ml can reduced-fat coconut milk
400g can chickpea, drained and rinsed
2 limes
large handful mint leaves
naan bread, to serve

Steps:

Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.

Nutrition Facts : Calories 293 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Protein 9 grams protein, Sodium 1.32 milligram of sodium

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