Monday, November 8, 2010
Preparation Time: 20 min.
Cook Time: 10 min.
Ingredients (makes 4-5 servings):
1/2 small pumpkin (peeled, unseeded, & cubed)
1 small yam (peeled & cubed)
1-2 medium carrots (cut into thick slices)
1 yellow bell pepper (cut into bite-size pieces)
1 C cherry tomatoes
1 C drained chickpeas
2 Tbsp grated orange rind
1/2 sliced purple onion
3-4 cloves garlic, chopped
1-2 fresh red chilies (unseeded & chopped)
3 Tbsp curry powder (OR 1 Tbsp ground coriander seeds, 1 Tbsp ground cumin, & 1 tsp ground fennel seed)
2 Tbsp salad oil
1 can coconut milk
2 Tbsp soy sauce
1 Tbsp brown sugar
1/2 tsp turmeric
Juice of 1 medium orange
1/3 Tbsp rice or apple cider vinegar
1 tsp tamarind paste (OR 1 Tbsp lime juice)
Sauté purple onion, garlic, red chilies, and curry powder with salad oil, stirring for 1 minute to mix together.
Add cubed pumpkin, yam, and carrots, cooking for 6-8 minutes or until tender.
Toss in the rest of the curry sauce ingredients. Bring to a boil.
Add in the yellow bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to incorporate. Simmer for 2 more minutes.
Add salt and brown sugar to taste.
Garnish with fresh parsley and serve.