• Celebrate Organic Month with a Mild Pumpkin Curry

    by  • 1 September 2017 • Recipes • 0 Comments

    This September, we’re celebrating Organic Month. This mild pumpkin curry recipe from Pumpkin Soup and Cherry Bread is perfect for warming up as we move into autumn.

    Mild Pumpkin Curry

    Serves a family of 4

    – 1 red kuri or butternut squash, or other variety of small pumpkinPumpkin Curry
    – 1 sweet potato or carrot
    – 1 tsp madras curry powder
    – 1 tsp fresh ginger, chopped
    – 1 clove of garlic
    – 1 onion, finely chopped
    – splash of oil
    –  500 ml (1 US pint) water
    – Half can of organic coconut milk (optional)
    – 200g (7oz) precooked chickpeas
    – sea salt
    – freshly ground pepper

    1. Prepare the squash and sweet potato or carrot and cut them into bite-sized pieces, roughly the same size.
    2. Sweat the curry powder, ginger, garlic and onion in oil in a heavy pan.
    3. Add the vegetables and let them fry for a moment before adding the water and coconut milk (if using). Leave to simmer for 20 minutes.
    4. Stir in the chickpeas and cook for another 10 minutes.
    5. Finally add salt and pepper to taste.
    6. You could garnish the curry with finely chopped blanched kale and serve with brown rice or wholegrain bread.

     

    Throughout September, keep an eye on the Floris blog for more recipes and discussions about the benefits of going organic.

     


    About the book

    Pumpkin Soup and Cherry Bread cover

    Pumpkin Soup and Cherry Bread is a beautifully illustrated cookbook contains over 80 seasonal recipes that celebrate nature. From campfire soup to strawberry ice lollies, swede fries to cherry focaccia, there are perfect recipes for all year round.

    If you try our recipe, let us know on Facebook or Twitter. Or, find out more about Organic Month here.

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