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Pumpkin Curry with Greens

Pumpkins and squashes are in plenty with the arrival of Fall.  Pumpkins make their way to Halloween lanterns and adorn many homes.  Candles, soaps, and home accents showcase the gourd in all its glory.  Pumpkins are widely used in pies, breads, muffins, cookies, and all kinds of desserts.  It also finds its way into stews, soups, casseroles, and gratins.  Curry….not so much in the U.S. But, in some other parts of the world like India, pumpkin curry is common and since fresh pumpkins are available all year round, it is frequently eaten with rice or flatbreads.  Here is a simple and quick pumpkin curry with healthy chicory greens that can be eaten with some crusty bread or rice.  Chicory greens are slightly bitter and not as popular as spinach, kale, etc. You can use any of your favorite greens or prepare the curry without the greens; however, the bitter greens beautifully complements the sweet pumpkin. Turmeric lends a vibrant color and coriander and cumin bring a warm earthy taste to the curry.  Pumpkins are rich in beta carotene, giving it the bright yellowish-orange color. 

Ingredients I used for the curry:

2 cups pumpkin, cubed and boiled

1 cup chicory, finely shredded (use your favorite greens)

2 tbsp diced onion

2 tbsp diced tomato

1 clove garlic. minced

A small piece of ginger, minced

1/4 tsp coriander powder

1/4 tsp cumin powder

1/8 tsp chilli powder

1/8 tsp turmeric

1/8 tsp black mustard seeds

A pinch of salt

1/2 cup water

2 tbsp olive oil, divided 

Just follow these simple steps:

  1. Heat 1 tbsp olive oil in a pan and add diced onions, tomatoes, garlic and ginger. Cook until tender. 
  2. Add the spices (coriander, cumin, chilli and turmeric) and stir well.  Allow to cook for a minute.
  3. Add the chicory and stir until the chicory begins to wilt.
  4. Add the diced pumpkin and water.  Add salt to taste and cover.
  5. Cook for about 10 minutes until well combined.
  6. Heat 1 tbsp oil in a pan and add mustard seeds.  When seeds pop, add to the curry and stir.
  7. Variation: You can substitute coconut milk instead of water for a creamier curry.
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Posted by on October 23, 2011 in Recipes, Vegetarian

 

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