Wednesday, February 9, 2011

Pumpkin Curry and Cabbage

I made this very yummy curry the other night. I had a bunch of purple cabbage which I thought would look nice on top.  I served this with a bit of rice and some roasted jerusalem artichoke pieces.

Pumpkin Curry
1 onion, chopped
2 - 3 cloves garlic, chopped
3 carrots, chopped
1 tsp dried ginger
1 tsp chili flakes
1 tsp dried tamarind
1 Tbsp curry powder
2 Tbsp pickled mango 
3/4 cup red lentils
1 1/2 cups stock
1 14 oz can of pumpkin puree
1 cup soy milk (coconut would also be delicious)
1/2 cup unsweetened shredded coconut

Cook onions, carrots and garlic over low medium heat until softened. Add the spices and cook for a few more minutes. Add the remaining ingredients and cook over low heat for 30 minutes. Stir often and make sure you add water if needed so lentils don't burn. Once ready you may want to add salt and a bit of lime juice.

Shredded Cabbage
1/2 small purple cabbage
2 tsp maple syrup

Using a mandolin shred cabbage very thinly. With a bit of oil cook over medium heat until softened. Add maple syrup. Cook for two more minutes and use to top curry.

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