Approximately 4 people
1.5 hour preparation time +
20 minutes cooking time and assembly of ingredients
Butternut squash is a good substitute for the pumpkin
To this recipe you can add any protein such as pork, lamb or shrimp.
***Recipe is gluten free, lactose free***
Heat vegetable oil in a pan over medium-high heat. Once the oil is hot, add garlic and onions, and sauté for a minute.
Add the curry paste and cook for about 5 minutes on medium heat.
Add vegetable stock and pumpkin puree, bring the curry to a high simmer, and cook for about 5 minutes.
Add coconut milk. Cook for about 2 minutes gently on a low simmer.
Add pumpkin and cauliflower. Cook until vegetables are tender, about 6-8 minutes. Do not boil the vegetables, you want to cook them gently on a low simmer. You will know when they’re done when you taste them.
While the pumpkin and cauliflower are cooking prepare the white rice.
Serve the curry in a large serving bowl and drizzle the cilantro sauce and tamarind-date chutney as desired. Garnish with herbs, lime, crushed peanuts, and yogurt.
In a large saucepan, heat the canola oil on medium-high heat. Add the ginger, garlic, and onion and cook for about 3-4 minutes or until fragrant.
Lower the heat to a medium-low heat. Add the spices, pumpkin, and carrots. Stir frequently until vegetables are tender. *if you see the pan getting too dry add a little water to avoid scorching the bottom of the pan.
Add the carrot juice. Cook until vegetables are somewhat dry and falling apart. Place vegetables in a blender and puree. (Add additional carrot juice or water if necessary to get the blender going)
Place all ingredients in a pot and cover with water. Low simmer for about 30 minutes.
Strain and cool down.
Toast the spices in a small pot until fragrant.
Add dates, tamarind, water, salt, and sugar, and simmer until dates are tender, about 10 minutes (add water if you notice the mixture is too dry and scorching on the bottom).
Blend until smooth, then strain.
Place cilantro, chile, lime juice, and sugar in a blender and puree until smooth, add a tablespoonful or so of water if needed to get it going.
Season with salt and add more lime juice if needed.
Note: Since the recipe calls for so little liquid it is best to blend the sauce in a food processor. If you don’t have a food processor simply finely chop the cilantro and chilis and mix with the lime and sugar until dissolved.
Frutos del Guacabo