Prep for Yellow curry Pumpkin. Get your ingredients! скачать в хорошем качестве

Prep for Yellow curry Pumpkin. Get your ingredients!

Moms Funny Simple recipes Beginner cooking Family meals Homemade food Cooking channel Easy recipes Home cooking Quick meals 1-Pot Pumpkin Yellow Curry Serves: 2 Ingredients: CURRY 11/2 Tbsp coconut oil (or avocado or grape seed oil // sub water if avoiding oil) 1 medium shallot (minced) 2 Tbsp minced fresh ginger 2 Tbsp minced garlic 1 small red chili or serrano pepper (stem seeds removed // thinly sliced) 1 large red bell pepper (thinly sliced lengthwise) 3 Tbsp yellow (or red) Thai curry paste (I prefer Thai True brand) 3 1/2 cups peeled and cubed pumpkin or butternut squash 2 (14-ounce) cans light coconut milk (sub full-fat for extra creamy texture or 1/2 of the coconut milk for vegetable broth for thinner curry) 2 Tbsp maple syrup or coconut sugar (plus more to taste // or sub stevia to taste) 1 tsp ground turmeric 1 healthy pinch sea salt (1/4 tsp) 1 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free) 1 cup chopped broccoli 2 Tbsp lemon juice 2/3 cup roasted cashews (lightly salted or unsalted are best) FOR SERVING optional Fresh basil or cilantro Lemon juice Instructions: • Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently. • Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more. • Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos and stir. • Bring to a simmer over medium heat. 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 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor. At this time, also taste and adjust the flavor of the sauce/broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and a bit more curry paste for a more intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful. • Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat. • Optional: Scoop out half of the broth/sauce and half of the pumpkin (try to exclude the broccoli) and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot and warm for a few minutes before serving. • Serve as is or over rice, quinoa, or cauliflower rice. This dish gets elevated with the addition of fresh lemon juice and Thai or regular basil or cilantro for serving. • Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days or in the freezer for 1 month. Reheat on the stovetop or in the microwave until hot. Recipe from: minimalistbaker.com