Pumpkin Curry with Sweet Potato and Sprouted Chickpea

 

Curry is one of the most simple and delicious foods on the planet.  Thai food rocks my world but a lot of it is fried and fatty.  Curry can easily be healthy without compromising on flavor or satisfaction in the least.  It's also a wonderful opportunity to add in new herbs and spices to your culinary life.  Turmeric, ginger, cumin, coriander, chili, lemongrass, and basil are some of the building blocks for traditional Thai curry dishes.  Today, I am sharing a red curry dish made using store bought red curry paste.  Red curry paste is easy to make from scratch but buying a premade jar is perfect for this recipe since preparing a pumpkin can take some time.  Since we are right in the middle of October, one of my favorite months of the year, we are making everything pumpkin!  You will love this pumpkin curry and feel free to swap in or out ingredients.  Curry is very forgiving when it comes to what vegetables are put in.  However, this is a quite a lovely combo and I do suggest you give sprouting a try because it is so easy and the sprouted mung beans and chickpeas really make this dish special.  Here we go, one pumpkin curry coming up!

Pumpkin Curry Ingredients:
1 Tbsp. coconut oil
1 sweet potato, cubed
2 cups pumpkin, cubed (cut in half, remove seeds, cut away outer skin then cut into cubes)
1/2 cup red bell pepper, diced (I used 1/4 red and 1/4 yellow but use what you have)
1/4 cup onion, finely diced
1 to 1 1/2 cups tofu, pressed, cubed
1 tsp. fresh ginger, chopped
1/2 to 1 cup sprouted garbanzo beans
3-4 Tbsp. red curry paste
1 can coconut milk or coconut cream
3 cups vegetable broth
1-3 Tbsp. sriracha (depending on how hot you want it)
1/4 cup mung beans (for garnish)
1/4 cup fresh cilantro, chopped (garnish)
salt and pepper to taste

Method:
1. In a medium/large sauce pan, add the coconut oil and bring to medium heat.  Once the oil is melted, add the onions, sweet potato and ginger.  Give a stir and let cook for about 5 to 7 minutes or until the onions just start to soften and brown.  Stir every minute or so.
2.  Add the broth and bring to boil.  Reduce to simmer and add pumpkin, bell pepper, tofu and sprouted garbanzo. Cover and allow to simmer to 15 minutes. 
3.  In the meantime, add the coconut milk and curry paste to blender.  Blend until well incorporated.
4.  Add red curry coconut milk to soup and stir.  Add in the sriracha and stir well.  Test your sweet potato and pumpkin with a fork to make sure they are soft.  Reduce heat to low for serving.

To Serve:  Take a small bowl/dish and add cooked quinoa to the bowl.  Pack it in well.  Take your plate and put it over the bowl.  Then flip.  Lift the bowl to leave a perfectly molded quinoa on the plate.  Add chopped cilantro and mung beans to garnish the quinoa and add curry to the plate.  Enjoy!