Wednesday, March 31, 2010

Pumpkin Sweet Curry

This dish is a sort of hybrid between Thai and Indian Curries, mostly Indian, though.


1 chopped red onion
3 chopped carrots
1 chopped red pepper
1 block tofu, pressed and cut into cubes
1 head of cabbage, chopped
2 chopped apples
1/2 cup apple sauce
1 can of pumpkin
1/4 cup pumpkin seeds (I would've added more, and less tofu, if I had more than pumpkin seeds, but I didn't have any more than a quarter cup. Oh well, next time.)
2 tablespoons Garam Masala
1 1/2 tablespoons yellow curry powder (I used Simply Organic brand curry powder, but any of the sweeter yellow curry powders will do fine)
2 teaspoons coriander
1 teaspoon nutmeg
4 cloves chopped garlic
1-2 inches chopped ginger root, depending on how much you like ginger
3- 5 tablespoons vegetable oil (I used olive oil--not very eastern, I know)

Combine oil, onion, garlic, ginger, coriander, and applesauce in a pan and simmer on medium-low heat for about 7 minutes, until onion is slightly translucent. Add carrots, cabbage, pumpkin seeds, and the remainder of the spices. Cover and cook for another 7 minutes until carrots are slightly tender and cabbage is no longer crispy. Add red pepper, tofu, apples, and pumpkin. Cook about 10 minutes, making sure pumpkin becomes evenly dispersed throughout.

Serve with rice, or go crazy and enjoy this dish with raisin bread :). This would go great with your favorite chutney as well.

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