It all starts with a perfect pumpkin. Orange foods are famous for having carotenoids also known as the vision vitamin. Not only that, orange foods are said to boost your immune system as well has help protect against cancer. Seasoned with herbs and spices and served with brown rice.
INGREDIENTS
2 cups of pumpkin (peeled and cubed)
2 medium potatoes (cubed)
1 medium sweet potato (cubed)
4 garlic cloves (minced)
1 large onion (diced)
3 tbsp of grapeseed oil
1 thumb ginger (peeled and minced)
2 tbsp curry powder
1 scotch bonnet pepper
10 sprigs of fresh thyme
250ml vegetable stock
200ml coconut milk
salt to taste
Garnish with escallion (spring onion) and fresh okra
METHOD
1. Heat a large pot over medium heat. Once hot, add oil, onions, ginger, garlic, and scotch bonnet pepper. Sauté for 2-3 minutes, stirring frequently.
2. Add curry powder and stir. Cook for 2 minutes more. Then add pumpkin, potatoes, sweet potatoes and stir. Cook for 2 minutes more.
3. Add coconut milk, vegetable stock, salt, thyme and stir. Bring to a simmer over medium heat.
4. Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.
Cook for 15-20 minutes, stirring occasionally, to soften the pumpkin and infuse it with the flavor.
5. Serve with brown rice or quinoa
DID YOU TRY THIS RECIPE?
If you did, I would love to hear and see how it went. Tag me on my instagram @mara_kintara