Autumn 🧡, Who Loves You
Gourd Than Me?

Determined to have some down time, it’d be horror movies all day this Halloween… and a delicious autumn curry. I made a few tweaks to my Indian-Thai curry and it is now my fave. And I filled it was squash in an Autumn homage. I’m going to post the recipe of the new version here for easy access.

Make peanut sauce. Add all ingredients to a small saucepan and cook on medium heat, stirring to breakdown the peanut butter.  Bring to a boil and reduce until thickened.  Adjust to taste. 

1/2 cup peanut butter

1/2 cup water

1/4 cup Braggs Liquid Aminos

1/4 cup fresh lime juice

1/4 cup rice vinegar

1 teaspoon sugar

2 cloves garlic, microplaned

In a large pan, heat the olive oil.  Sauté the garlic, onion and ginger root until browned and delicious smelling.  Add the spice mix and cook for a couple of minutes til fragrant.

1 tbsp extra virgin olive oil 

3-4 cloves of garlic, minced

1 white onion, chopped

2-inch piece of ginger root, minced

Spice Blend

2 teaspoons curry powder

2 teaspoons ground cumin

1 teaspoon turmeric

1 teaspoon ground coriander

1/2 teaspoon ground black pepper

1/4 teaspoon red pepper flakes

1/4 teaspoon asafoetida (optional)

Add chickpeas, coconut milk, plant milk and vegetables (Depending on what you’re adding sequence them based on cook time.)  Stir well and bring to a boil, then simmer until vegetables are tender. 

2 cans of chickpeas, drained and rinsed

1 can of full-fat coconut milk

1/2 cup plant milk of your choice

Vegetables of your choice, chopped

Stir in peanut sauce and allow to simmer again. Add salt, lime/lemon juice, and greens.  Mix well and cook until greens are wilted.  Adjust for taste. Garnish with cilantro.

1 tsp salt

1 tbsp lime or lemon juice (optional)

Handful of greens, chopped if large-leafed