How delicious! Hearty and velvety and aromatic goodness filled with vitamin A and happiness. YUM! A serious Pregnancy superfood too, which was naturally well enjoyed by me and my little boy ;)
And so I must share my joy with you! Please take a moment to enjoy this adventure with me!
Pumpkin Curry with Cashews and Sweet Potatoes
What You Need:
Whole Spice Mixture for Strainer:
3 Star of Anise
2 3 inch pieces Lemon Grass
2 cans Light Coconut Milk
1 tsp Whole Green Peppercorns
1 tsp Whole Cardamon Pods, lightly cracked
1/6 bunch Cilantro
2 tbsp Spicy Yellow Curry
1 tsp Salt (I used Black Hawaiian Sea Salt)
2 tbsp Cumin
1 1/2 tbsp Tumeric
1 tsp Black Pepper
1 tbsp Cinnamon (or use a stick in above spice mixture for strainer)
2 cans Lite Coconut Milk
3 cups Water
1 Sweet Potato, finely diced and peeled
1 1/2 cups Pearl Onions (I used the frozen kind)
1 cup Sliced Baby Carrots
3/4 cup Sliced Cashews
1 can Pumpkin Puree
This is a slow simmer recipe. To start, place the whole spices into a spice strainer so you can easily remove them. If you do not have one, you can just strain them out later before adding the onions, cashews, potatoes, and pumpkin.
In a large soup pot, al lall spices. Next whisk in the coconut milk and water. This is going to the the base of hte curry. Place the strainer into the pot, and bring to a simmer. Cover and let simmer 2 hours, stirring every once in a while to assure the temperature is not too high and nothing is burning.
After simmering for 2 hours, whisk in the pumpkin (if you did not use a strainer, strain out your herbs and spices first. Next, add the onions, carrots, cashews, and potatoes. Simmer for 30-45 more minutes. Thats it! Although it's a slow cooking process, the meal itself is pretty easy to make (and hardly makes any dishes ;) ) This is great over rice or as is.
Thanks for stopping by and sharing some pumpkin curry with me!!