Hands up if you love curry - I do...
Curry is so versatile and oh my gosh, the flavours are insane. You have your creamy coconut curries, Thai green curries, meat curries, veggie curries, fish curries, aromatic curries, mild curries, spicy curries and blow your head off spicy curries. Each curry is unique in flavour and I love it...
With so many diets in one household I love to make a curry. It's super easy to adapt to suit everyone's diet needs.
Curry is super easy to keep vegan and vegetarian and if you have a meat eater, then you can simply cook the meat separately and add it to the meat eater's portion once cooked and ready to be served - EASY PEASY LEMON SQUEEZY!
This recipe was created to keep the Pumpkin theme alive for autumn / fall, however if you are not a fan of pumpkin then it can easily be swapped out for mashed sweet potato - DELICIOUS!
This curry does pack a little punch of heat with spice, however if you're not a fan of spice, simply adjust the chilli to suit your taste buds - likewise if you like it spicier...
Because this recipe is slightly spicy we like to serve it with a dollop of homemade coconut raita...
Curries also make a fantastic recipe for meal-prep, and can be frozen, too.
This recipe was a real hit at dinner time and I really hope you enjoy it too. Let me know if you used pumpkin or sweet potato...
Happy Cooking
The Food Fiesta Team
INGREDIENTS
serves 4-5
2 & 1/2 cups of pumpkin puree or mashed sweet potato (if using canned pumpkin puree do not use pumpkin pie puree)
290g of drained canned chickpeas
3 tsp of chilli paste
110g of button mushrooms - cut into quarters
2 handfuls of fresh spinach
1x large onion - finely diced
3x cloves of garlic - crushed and finely diced
1x thumbed size piece of fresh ginger - peeled & finely diced
2 tbsp of coconut oil
2 tbsp of olive oil
2 1/2 tsp of sea salt
2 tsp of black pepper
3 tsp of cumin
2 tsp of ground ginger
2 1/2 tsp of sweet paprika
1 1/2 tsp of ground cloves
2 tsp ground coriander
2 tsp of turmeric
300g of passata
3 cups of boiling water
handful of chopped fresh coriander
METHOD
In a large skillet or sauce pan add your coconut and olive oil and put on a high heat.
Add the onion, garlic and ginger and fry for 2-3 minutes.
Add all of the dried seasoning and mix together well.
Add 1/2 a cup of boiling water and stir.
Turn to a low heat and add the pasatta and chilli paste and mix together for 1-2 minutes.
Add 1/2 cup of boiling water and stir.
Add 2 cups of pumpkin puree or mashed sweet potato and combine together well.
Add 1 cup of boiling water along with the drained chickpeas and stir.
Add 1 more cup of water along with the mushrooms, stir and simmer for 10 minutes.
Add the spinach, stir and simmer for 1 minute.
Sprinkle with freshly chopped coriander and serve - the fresh coriander is a must, to give your curry a real fragrant burst.
Enjoy!
We like to serve ours with rice and a dollop of cooling and refreshing homemade coconut raita...
Comments