Pumpkin Coconut Curry | The best SAVORY pumpkin recipe | Indian cooking made easy
A super delicious pumpkin coconut curry recipe. This easy Indian curry recipe makes the perfect fall recipe, and the perfect SAVORY pumpkin recipe...for when your bored with pumpkin bread!
As a gal with an Indian background, they're times when I am just so over the whole process behind Indian cooking. Don't get me wrong, it tastes INSANEEEE, but sometimes you just need an easy version of a curry. Which is this recipe right here. This curry recipes couldn't be easier or quicker. Simply baked the veggies, simmer the sauce and mix everything together. It is that easy. Plus, a lot of the veggies are frozen, so you can make this recipe whenever you like.
Recipe:
Veggies:
1/2 Red bell pepper, thinly sliced
3-4 heads Baby Bella mushrooms, sliced
2/3-1 cup frozen Green beans
1 cup frozen Cauliflower
1/4 cup frozen Peas
1/3 cup frozen Kabocha squash
Salt, pepper and oil to preference
Curry Base:
3-4 Tbsp Coconut cream of full fat canned coconut milk
1/2 cup Water
2 tsp Fennel seeds
1 tsp Salt
1 tsp Cumin
1/2 tsp Black pepper
1/2 tsp Turmeric
1/2 tsp Cayenne pepper
1/2 tsp Onion powder
2 cloves Garlic, minced
2 cm piece Ginger, minced
Toss the veggies (except the peas and squash) in the salt, pepper and oil and roast in the oven at 450 F for 30 minutes.
While the veggies roast, combine all of the curry ingredients into a pot and bring to a gentle simmer. Everything will slowly start to combine, and the kitchen will smell wonderful.
Once the veggies are done and the sauce is gently simmering (not boiling), dump the veggies, now adding the peas and kabocha squash.
Let this simmer for 10 minutes on medium-low heat to let everything mingle. You can throw in some arugula or spinach at this point if ya want for some greens.
Serve up with some white rice (or a rice blend like I did). Another option would be flatbread like lavash, pita, or roti.
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#easyindianfood #veganindianfood #savorypumpkinrecipe
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Easy PUMPKIN SCONES with Vanilla Icing | Olga in the Kitchen
Pumpkin Scones: crumbly, crispy, moist on the inside and topped with delicious icing for the extra sweetness. The cinnamon, nutmeg, cloves and ginger spice the dough and the drizzled icing on top take their flavor over the top. Autumn is in the air!!
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If Christmas Had a Flavor It Would Be These Scones
I asked everyone who tried these scones how they’d describe them, but I think my 11-year-old niece said it best: “It’s like you came up with the flavor of Christmas.”
These scones are crisp outside and tender and soft inside with a rich vanilla bean and spiced nutmeg flavor. They’re laced with the piney aroma of rosemary, and feature fruity bursts of cranberry. A simple glaze on top adds shine and sweetness for the perfect finishing touch on these pastries.
They're easy to make and you can make the dough up to 3 days ahead of time and keep it in the fridge until baking the scones.
Christmas Morning Scones are sure to become your family's new favorite holiday morning tradition.
***There is a typo at 0:16 of the video; it should say baking powder, not baking soda***
Find the full recipe on my blog:
Nisha's Butternut and Prawn Curry | This Morning
Nisha’s flavourful fish curry is a perfect way to spice up your Thursday evening. Whipped up in just 30 minutes, the light and refreshing base made up of Fenugreek and ginger spiced squash pairs beautifully with prawns.
Broadcast on 03/03/22
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How To: Baking Holiday Pumpkin Gingerbread
Perfect bread for Holiday get-togethers and gift giving!
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil, water, and eggs; beat until smooth. Stir in pumpkin.
In medium bowl, combine flour, ginger, allspice cinnamon, nutmeg, and clove. soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.
Pumpkin Thai Curry | Pumpkin Palooza | Fermented Homestead
I hope you enjoy this delicious Thai Pumpkin Curry recipe part of the #pumpkinpalooza collaboration! I found the recipe here:
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