Pumpkin Curry
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This curry is creamy, warming and satisfying, I almost forget it’s raw! It’s very versatile, too. Great alone as a hearty soup, or serve over sprouted lentils with chopped tomatoes and lime for an authentic-tasting Indian dhall. It’s also great over warm eggplant softened in a dehydrator. Enjoy!
2 cup pumpkin, peeled, seeded, cubed
.125 cup onion, chopped
½ cup red pepper, chopped
1 red chile pepper, seeded, chopped
1 slice ginger, about 1 teaspoon,
peeled, chopped
.33 cup raisins, soaked
½ tablespoon coconut oil
½ cup coconut powder or coconut flour
1 tablespoon garam masala (paste, not
powder)
¼ teaspoon cinnamon
½ teaspoon sea salt
1 cup water (more or less depending how thick you want it)
1 teaspoon cilantro
(optional)
½ cup thawed frozen peas (optional)
In a blender, blend together all ingredients (except the cilantro, peas, and half the soaked raisins) until smooth. You may add more or less water depending how thick you want it. Add the reserved raisins, the (optional) peas and cilantro, and just pulse until combined.
Great topped with chopped tomatoes or red peppers and a squeeze of lime.
Links:
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[12]
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