Pumpkin Curry Sauce Recipes

PUMPKIN, CHICKPEA & COCONUT CURRY

Steps:

• Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
• Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.
• When the time's up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
• Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.

PUMPKIN BUTTER CHICKEN

Steps:

• In a medium sized bowl: add the marinade ingredients (yoghurt, ginger, garlic, garam masala, turmeric, chili powder and salt).
• Mix together until fully combined and then stir in the chicken pieces until coated in the yoghurt blend.
• Cover the chicken and let marinate at least 30 minutes or up to 24 hours.
• Heat the coconut oil to a large skillet over a medium heat. When hot, add the chicken pieces to the skillet and fry until all sides are browned (about 3 minutes). You may need to fry the chicken in batches of 2-3 to prevent the pan from crowding. Once browned, remove from the pan and set aside on a plate. The chicken will cook fully in the sauce later.
• Add the butter or ghee (or coconut oil) to the same skillet you used for the chicken. When hot, add the onions and fry until soft, about 5-7 minutes.
• Add the ginger, garlic, tomato paste and spices (garam masala, curry powder, coriander, cumin and salt) and sauté another 2-3 minutes.
• Add the coconut milk and pumpkin to the skillet. Stir until a thick, mostly smooth sauce forms and let simmer for 10 to let the sauce thicken slightly.
• Add the chicken back to the skillet, stir and let the curry simmer another 8-10 minutes until the chicken is cooked through and the sauce is bubbly.
• Taste and season with more salt if needed. Top with fresh cilantro and serve over rice (or cauliflower rice) and with gluten free naan.

EASY INDIAN-STYLE PUMPKIN CURRY

Steps:

• Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
• Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
• Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
• Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.

PUMPKIN CURRY SAUCE RECIPE

Steps:

• Heat the oil in a large skillet over medium heat.
• Once the oil is hot, add onion, garlic, and ginger to the pan.
• Cook the aromatics until the onion is translucent, about 5 minutes.
• Add the red curry paste, pumpkin puree, coconut milk, pepper, and salt to the pan and stir well. Bring the curry sauce to a simmer and cook for 15 minutes.
• Serve and enjoy.

PUMPKIN CHICKEN CURRY

Steps:

• Heat 2 tbsp of olive oil in a large skillet heat and on a medium heat. Add chicken, cut into bite-size pieces and cook for 3-4 minutes on each size. Transfer to a plate.
• Wipe the skillet with a paper towel, return to a heat and add 1 more tablespoon of olive oil. Add onion and saute for 5 minutes or until translucent. Stir in garlic and cook for one more minute.
• Stir in pumpkin puree, tomato sauce, heavy cream, chicken broth, Curry powder, Cayenne pepper and 1/2 tsp salt. Bring the sauce to a low simmer.* (See Note 1)
• Add chicken to a pumpkin sauce and simmer for 10 minutes.
• Serve immediately over rice or pasta.

SPICY PUMPKIN-CURRY CRAZY SAUCE

Steps:

• Melt butter in large saucepan over medium-high heat. Add diced onion and saute until just translucent. Add entire can of diced tomatoes (including juice). Add 2 tablespoons of your favorite hot sauce (more or less depending upon your desired level of spicy-heat and that of the hot-sauce) and reduce heat to medium-low. Add entire can of pureed pumpkin, 3 tablespoons powdered curry seasoning, 1 teaspoon garlic powder, and 1/4 cup vegetable broth. Cook uncovered 20 minutes or until a yogurt-like consistency is achieved. Add 1 teaspoon powdered cayenne pepper (more or less such that desired spice-heat level is obtained) and salt and pepper to taste. Finally add 1 teaspoon extra-virgin olive oil and remove from heat. Allow to cool. Use an immersion blender to puree until tomato and onion pieces are thoroughly incorporated
• Use immediately or store in refrigerator in sealed air-tight container
• This sauce is great for grilled vegetables, fish, and white-meat (our favorite is to use it on grilled sliced eggplant). Apply liberally and right from the beginning on fast-grilling foods like fish or thinly sliced vegetables and meats, apply about 1/2 way through the cooking time for each side for longer grilling foods). A slight charring is okay and adds to the flavor!