Great curry with just the right amount of flavor and heat without being overbearing.  Fantastic comfort food for winter. 

What’s it’s good for:

  • Studies have shown that chili consumption helps to reduce insulin resistance and hyperinsulinemia (high insulin levels) often associated with, Type 2 diabetes.
  • Chili, garlic and cardamom stimulate digestion and assist with gastrointestinal disorders.
  • Black pepper contains piperline that’s enhances digestion and is an anti-inflammatory.
  • Pumpkin contains carotenoid antioxidants support healthy immune system. 
  • Fish contains complete protein and omega 3 that support the health of every cell in the body and counter chronic inflammation, support brain, help with fat loss, and protect the heart.

 

Serves 4

Ingredients:

120g Massaman Curry Paste (see below for recipe)
200ml coconut water  (see note)
400ml strained pumpkin seed pumpkin seed milk (you can also use other milks such as almond, rice or soy)
400ml vegetable stock
640g roasted pumpkin  – divided into 2 (see note)
120g diced onion
40g cashew nuts, chopped
600g protein, cut into chunks (choose from chicken breast, prawns, organic tofu or tempeh, white fish) or alternatively just add more protein rich vegetables sources such as cooked lentils, green peas and mung bean.

Additional Seasonings:
2-3 tablespoons tamarind paste (or lime juice)
3-4 tablespoons tamari soy sauce  – or to taste
1-2 teaspoons honey (optional)
good grind of black pepper

Method:

  • Puree 320g roasted pumpkin until smooth.
  • Combine Massaman Curry Paste with coconut water, pumpkin seed milk, vegetable stock, pumpkin puree and diced onion.
  • Simmer for about 10 minutes over low heat until mixture combines and starts to develop in flavor and consistency. Pumpkin puree helps to thicken the sauce.
  • Add half required amount of additional seasonings and mix through.
  • Taste sauce and adjust to your taste – adding more seasoning if necessary.
  • Add your choice of protein – firm white fish for me
  • Simmer for about 5-6  minutes or until the fish has cooked through.
  • Add rest of the roasted pumpkin chunks to warm through if needed, making sure to be gentle whilst stirring to avoid breaking up the pumpkin. If your pumpkin is just out of the oven, you will not need to warm it, so just arrange into the bowls before serving.
  • Serve in bowls and divide the roasted pumpkin between the bowls.
  • Top with cashew nuts and garnish with fresh garden herbs such as thai basil, spring onion or coriander.
  • Serve immediately and enjoy.

NOTES:
For a richer coconut texture use coconut milk in place of water.
Roasted sweet potato can be used in place of pumpkin.
For best results it’s important to use the correct Massaman Curry Paste which is the recipe below.

Massaman Curry Paste Recipe from Kamalaya

20g red dry chili, seeds removed (7 – 8 pieces)
20g garlic (6 cloves)
50g (1 Shallot)
1 stalk, white part only, lemongrass
2 teaspoons, cardamom
2 tablespoons, cold pressed coconut, olive or macadamia nut oil
2 pieces cloves pods

Chop the chili, garlic, shallot and lemongrass.
Smash cardamom pods and cloves.
Combine all ingredients into high speed blender like a Thermomix or alternatively smash together in a mortar and pestle until mixed through.
Store in airtight container in fridge for up to 2 weeks.
This makes enough paste to serve 4 people.
Serves 4

Courtsey of Theresa Cutter.