Pumpkin Coconut Curry

Holistic Vitae, Steph Matthews, pumpkin, coconut, curry, Indian curry, Thanksgiving, American, Happy Thanksgiving, gluten free, dairy free, vegetarian, healthy, vegan, raw, raw vegan, dessert, sugar free, refined sugar free, healthy food, healthy weight loss, holistic nutrition, deliciously ella, madeleine shaw, get the glow, yoga girl, nutrition, health, holistic, healthy living, fresh, plant based, plant power, whole foods, Huffington PostThe one good thing about the colder weather is of course pumpkin season. You know it’s here with the release of that infamous coffee drink.

This pumpkin coconut curry contains all the warming elements you need to begin your seasonal hibernation. Each bite combines the infusion of turmeric, chilli, and pumpkin in the coconut sauce and then you add in the texture of fresh pomegranate seeds and toasted pumpkin seeds for extra colour and crunch. This makes for one delicious combination.

It may seem like a lot of ingredients here but everything is quick to throw together in a large pot that makes plenty of servings to share or freeze and have extra for lunches and weeknight dinners. You can even make this extra festive by using pie pumpkins or squash as your bowls! If you’re using fresh pumpkin, don’t forget about those seeds either. Give them a rinse, lay them on a baking tray, and toast them in the oven with salt, pepper, and some paprika for a tasty nutritious snack.

Ingredients

1 sweet potato

1 carrot

1 onion, finely diced

3 cloves of garlic, crushed

½ red chilli, grated

2 tsp. fresh ginger, grated

1 knob coconut oil

1 tin full fat coconut milk

1-2 tins of water (use from the coconut milk)

1 tin pureed pumpkin or 1 ½ cups fresh pumpkin

1 tin white beans (kidney, lima)

2 tsp. turmeric

2 tsp. garam masala

¼ tsp. cumin

¼ tsp. cinnamon

1 tsp. sea salt

½ tsp. freshly ground black pepper

Optional: Fresh coriander, toasted pumpkin seeds, pomegranate seeds, sliced fresh chilli

Holistic Vitae, Steph Matthews, pumpkin, pomegranate, coconut, curry, Indian curry, Thanksgiving, American, Happy Thanksgiving, gluten free, dairy free, vegetarian, healthy, vegan, raw, raw vegan, dessert, sugar free, refined sugar free, healthy food, fall, autumn, healthy weight loss, holistic nutrition, deliciously ella, madeleine shaw, get the glow, yoga girl, nutrition, health, holistic, healthy living, fresh, plant based, plant power, whole foods, Huffington PostDirections 

  1. Melt the knob of coconut oil in a large casserole pot. Add the garlic, onion, chilli, and ginger and allow cook for a minute then add the spices in.
  1. Chop the carrot and sweet potato into bite sized pieces and toss in. Allow to soften for a few minutes.
  1. Add the pumpkin, the beans, and the coconut milk. Using the tin from the coconut milk, add in 1-2 tins of water (depending on how thick the curry is)
  1. Bring everything to a boil, then allow to simmer for 40-45 minutes or until the veg has softened.
  1. Serve straight away and top with toasted pumpkin seeds, fresh pomegranate seeds, and chopped fresh coriander.

Holistic Vitae, Steph Matthews, pumpkin, pomegranate, coconut, curry, Indian curry, Thanksgiving, American, Happy Thanksgiving, gluten free, dairy free, vegetarian, healthy, vegan, raw, raw vegan, dessert, sugar free, refined sugar free, healthy food, fall, autumn, healthy weight loss, holistic nutrition, deliciously ella, madeleine shaw, get the glow, yoga girl, nutrition, health, holistic, healthy living, fresh, plant based, plant power, whole foods, Huffington Post

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Red Lentil Curry

Red Lentil Curry, gluten free, dairy free, sugar free, vegan, vegetarian, simple curry recipe, vegetarian curry recipe, vegan curry recipe, gluten free curry, Indian curry, veggie curryThis recipe is sort of between a curry and a stew but it somehow feels a little lighter while still full of hearty flavour.

When curry comes to mind, I often think of a cozy, warming winter dish. However, it’s become a staple of mine throughout the year as it’s really easy to change up and suit to what you like. Plus there are so many flavours and textures to experiment with. It’s also a great way to use up any veggies you have.

What I really love about this dish is adding the chilli in whole. It softens while everything simmers and the seeds “melt” into the dish leaving a subtle heat distributed throughout.

Serves 4

Ingredients:

2 carrots, chopped

2-3 sweet potatoes, chopped

2 cloves of garlic

1 red chilli

1 tbsp grated fresh ginger

½ -1 bunch fresh coriander

1 ½ cups red lentils, rinsed well

1 x 400mL tin of coconut milk

800mL of water (use the tin from the coconut milk)

½ tbsp turmeric

2 tsp cumin

2 tsp coriander

1 tsp cinnamon

salt and pepper

1 lime, juice and zest of

1 tbsp coconut oil

½ cup toasted flaked almonds and/or pumpkin seeds

Optional add-ins: 450g prawns, 2 chopped onions

Directions:

  1. In a large casserole pot, add the coconut oil to melt over a low-medium heat. If using onions, finely chop and add to the pot. Mince the garlic, grate the ginger and add, along with the spices. Chop the stalks of the fresh coriander and add them as well.
  1. Chop your carrots and sweet potato and add them to the pot allowing them to soften for about 5 minutes. Then add the rinsed lentils, coconut milk, water, and the whole chilli.
  1. Bring everything to a boil, then turn the heat down, pop the lid on, and let everything gently simmer for 35-45 minutes. Give it a stir every once in a while and add more water as needed.
  1. Lightly toast the almonds/pumpkin seeds in a frying pan until golden. When ready to serve, remove the chilli from the pot. Taste to season, add the zest and juice of the lime, the toasted nuts/seeds, and a sprinkling of fresh coriander.

This is a really simple dish to put together, layered with lots of delicious flavours. It fills you up for dinner and is perfect for a leftover lunch the next day.

 

 

 

 

 

Rosemary Sea Salt Crackers

What to do with leftover almond pulp, almond milk, baking with almond pulp

Homemade crackers are where it’s at and these are the easiest to make. The great thing about these is that they’re made with almond pulp. You know the leftover almonds if you’ve ever made your own almond milk? If you’ve never known what to do with it, this is a great recipe to ensure you use the entirety of your almonds and nothing goes to waste! These are nutritious and filling and you can add what you like to them. In this case, I’ve used fresh rosemary, lemon, and sea salt.

Ingredients:

3/4 cup almond pulp (leftover from making your almond milk)

1 tbsp ground flaxseed

1 tbsp coconut oil (melted) or extra virgin olive oil

2 tsp fresh rosemary, finely chopped

1/2 tsp sea salt

ground black pepper

Optional: Lemon zest & juice (you don’t need a lot, I use a little to bring all the flavours together)

Directions:

1. Preheat your oven to 350°. Add all ingredients to a large bowl and mix well until everything is fully combined.

2. Take two pieces of parchment paper and flatten your cracker dough between them. Roll this out until they’re about 1/2 cm in thickness.

3. Remove the top piece of parchment paper and add the other piece with the dough mixture to a flat baking sheet. Using a pizza cutter or knife, cut the crackers about 1 inch in width. (These don’t have to be perfect, sometimes I just bake the dough as it is and then break it into random pieces when it has cooled)

4. Bake these for about 10 minutes before pulling them apart from each other, flipping them, and allowing them to bake for another 5-10 minutes until golden on the edges. Allow these to cool and enjoy with hummus, guacamole, or on their own!

These keep stored in an airtight container for about a week but mine are usually gone before then! Feel free to play with flavour combinations- add herbs and seasoning you like best. Also please note the amount of almond pulp used in this recipe is from making one batch of my homemade almond milk. If you make the double batch of almond milk you’ll end up with about 1 1/2 cups almond pulp so adjust the other ingredients slightly. These are all approximate measurements but they’re really easy to make and will turn out great whatever you add to them! If you’re wanting some other ideas for leftover almond pulp add it to homemade granola, porridge, baked goods, and even in curries in place of cream.