Pumpkin Coconut Curry with White Fish
Pumpkin Coconut Curry with White Fish
Just saying “pumpkin coconut curry” out loud makes my mouth water in anticipation. I created this recipe for a cooking class I was teaching in the fall, and it quickly became a favorite among the class participants and the cooking assistants. If you like pumpkin and you are a fan of curry, you’ll love this dish. The rich, complex flavors of the pumpkin and coconut unite with the earthy heat of the curry and cayenne to create the perfect balance of flavors. If you’re still working on becoming a fish lover, this is an exquisite way to enjoy a mild white fish that will blend right in without any hopes of overpowering the sauce. I’ve also recreated this dish as a vegetarian meal by replacing the fish with chickpeas and adding more veggies (like mushrooms, broccoli, and cauliflower).
Ingrediënten
- 2 tablespoons coconut oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon minced peeled ginger
- 1 15-ounce can pumpkin puree
- 1 cup vegetable broth
- 1 cup coconut milk
- 1½ cups frozen peas
- 5 Kaffir lime leaves
- 2 teaspoons curry powder
- ÂĽ teaspoon cayenne pepper
- 1 pound white fish halibut, cod, or black cod, skin and bones removed, cut into 1-inch cubes
- 2 teaspoons sea salt
- Forbidden black rice for serving
Instructies
- Heat the oil in a deep cast-iron skillet or saucepan over medium heat.
- Add the onion and sauté until translucent, about 5 minutes.
- Add garlic and ginger and sauté for 2 to 3 minutes.
- Stir in the pumpkin puree, broth, coconut milk, peas, lime leaves, curry powder, and cayenne.
- Reduce the heat to medium-low, add the fish and salt to the skillet, cover, and simmer for 10 to 15 minutes.
- Serve the curry over forbidden black rice for a beautiful contrast of color.
- Pumpkin is rich in antioxidants like beta-carotene and vitamin C, so it helps keep the immune system tuned up and prevents oxidative damage that leads to inflammation.
