Tuesday, November 5, 2013
My Pumpkin Curry Recipe (now with photo) :)
- 1 medium sized pumpkin
-2 cans dark red Kidney Beans
-2 bags frozen peas
-1 jar of Veganaise (you won't need it all)
-1 clove garlic
-1 nub of fresh ginger root
-1 package of baby bella mushrooms
- a little bit of olive oil (just to coat skillet with a paper towel)
-garam masala spice (to your taste)
-turmeric powder (to your taste)
-chili powder (to your taste)
-cayenne powder (to your taste)
-any other herbs and spices that are to your taste (optional)
-Himalayan Pink Salt (to taste)
Directions: People might not know this, but a whole pumpkin can be placed in the oven at 350 degrees for at least two hours. Do that. :)
In oiled skillet: chop garlic and ginger, add kidney beans and spices.... stir on medium to high heat with a little bit of water until everything is fragrant of the mushrooms and spices.
Take pumpkin out of oven, when it's cooled off.... open pumpkin in half.... scoop out guts and seeds, then add the pumpkin meat removed from peels into a large bowl... or half in two large bowls. (it's a big recipe) :)
I'm thinking that if the pumpkin meat is still watery, it could be placed in a pan (the pumpkin meat) until it is a little more dry... Once the pumpkin is in the bowls....
Add the kidney bean mixture.... then add the peas (I like to not cook the peas but add them, frozen, it keeps them green and fresh tasting... I like the texture, better.
It's ready to serve.... have Veganaise on the table for each person to add to his or her own serving.