Pumpkin Curry & Brown Turmeric Rice: The Gourmet Medicinal Cooking Collective Challenge Week 3


It's definitely yellow and its definitely sweet, and also FULL of aromatics and Indian spices... this is my favourite pumpkin curry dish of all time. It is also flavoured with cashew nuts, roasted gram flour (chick pea flour), and curry leaf which is a very unique flavour to India. I have served it with brown rice that has been cooked with turmeric and some onion and garlic. This very yellow dish is very comforting to the stomach, and embodies all the aspects of the Earth element. If you have never tried a pumpkin curry before, be prepared to be delighted because this really is one of my favourites!

Pumpkin Curry With Cashew nuts

Ingredients

  • Pumpkin
  • Cashew Nuts
  • Mustard seeds
  • Turmeric powder
  • Cumin seeds
  • Coriander powder
  • Ginger
  • Onion
  • Gallic
  • Gram Flour (chick pea flour)
  • Brown Sugar or other sweetener
  • Fresh Coriander

How to make it

  • Heat up a pan with some oil until hot.
  • Add Mustard seeds and fry for a few seconds, they should be crackling and popping.
  • Add Cumin seed, turmeric powder, and chilli powder and stir.
  • Add Curry leaf and continue stirring until browned.
  • Add Onion stir fry for a few minutes then add garlic and continue frying.
  • Add Coriander powder and salt and mix well.




  • Add pumpkin and sugar and mix well and fry to slightly brown the edges.




  • Add a little water and mix well.



  • Cook on low to medium heat until soft.
  • Toast some gram flour in oil until brown. Add to the curry with the roasted cashew nuts.



  • Mix well and garnish with coriander to serve.

Brown Rice with Turmeric

Ingredients

 

  • 1 cup brown rice
  • Turmeric
  • 1 onion
  • Garlic cloves
  • Salt
  • Oil (olive, coconut etc.)

How To Make It

  • Add all the ingredients to a pot and cook for around 40 minutes in a covered pot, or 25 minutes in a pressure cooker.

 

 

 

 

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Cooking For The Stomach & Spleen / Earth Element

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