This tasty curry recipe is dairy-free, vegan and full of immune system value. Pumpkin is very popular around the world and it seems we cannot celebrate Thanksgiving and Halloween without it. It can be is cooked in numerous ways in different regions all around the world. You can make both sweet and savoury dishes from this amazing vegetable. Whether it is for pancakes, cakes, muffins, cookies, smoothies, shakes, or a curry, you can make all of these special and scrumptious. Today we are delighted to share this delicious curry that can lift the mood of your dinner table in just seconds.
Pumpkin is a high nutrition vegetable. Especially since it has a significant amount of Vitamin A. Only ¼ cup can meet your daily need for Vitamin A. Vitamin A can boost up your immune system and help you to fight internal and external infections. It also helps you to increase white blood cell production so that the immune system can work more effectively. Pumpkin is 94% water so it is very low in calories. So if you are looking for guilt-free food pleasures, then pumpkin can be your ultimate choice. It also contains an ample amount of Potassium, Manganese, Copper, Iron, Fibre, Vitamin B2, Vitamin C, and Vitamin E. Pumpkin also contains a lot amount of anti-oxidants. That’s why regular consumption can significantly help your health and well being.
The other important ingredient of the recipe is coconut milk. Coconut can be a great vegan substitute for cows milk. It is rich in Fibre, Vitamin C, E, B1, B2, B3, B5, and B6. It also has Iron, Calcium, Selenium, Sodium, Phosphorous, and Magnesium. And don’t worry about the fat content of coconut milk. Coconut milk has enough good fats which are beneficial for our brain and body. Pumpkin could easily be described as a superfood.
Roasted Pumpkin in Coconut Gravy
- 130 g pumpkin cut into cubes
- 1/2 teaspoon sea salt
- 1 teaspoon pepper
- 3 tablespoon olive oil extra virgin
- 2 onion sliced
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- Salt to taste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 can coconut milk
- 1 tablespoon lemon juice
- Preheat the oven to 175C. Line a baking tray with parchment paper.
- Take a mixing bowl and add pumpkin cubes, sea salt, pepper, and 1tablespoon extra-virgin olive oil. Rub well. Bake for 10 minutes.
- Heat 2 tablespoon extra-virgin olive oil into a saucepan. Add onion, garlic, and ginger. Saute for 4 to 5 minutes.
- Now add coconut milk, salt, red chili powder, and turmeric powder. Let it come to a boil. Then add the roasted pumpkin cubes. Cook on a low flame for 10 minutes. Add lemon juice at the end.