This Pumpkin Tamarind Light Curry has become a classic in my house. It is so easy and quick to make, that you won’t believe how tasty it is!!
Most curries uses lots of spices, but this one just combine fennel and mustard seed and tamarind paste, making a vibrant and delicate curry. You could serve it with brown rice, quinoa or couscous, either way will be delicious and satisfying.
The first time I meet tamarind was when living in Cambodia. They use it in many dishes and you could easily find it in the street markets. Here in Spain is not as common, but you can find it in Asian food stores. I always like to have some at home, I don’t use it as much as I would like, but give a great tangy flavour to any Asian style dish.
For those of you who don’t know what tamarind is, just keep in mind that is another ingredient star of the Asian cuisine. It is a sweet and sour fruit that grows in long pods with brown shells. It has a sticky, fleshy, juice pulp and can be consumed raw into paste or dried and ground into a spice.
It is super healthy, is considered a powerful antioxidant and anti-inflammatory agent. it is rich in vitamin C, E and B, plus calcium, iron, potassium and dietary fiber. There are tons of trusted studies that shows the healthy benefits of tamarind. It can reduce inflammation, improve vision, circulation, boost respiratory health, reduces fever, relieves pain and can heal skin conditions plus many other properties.
Curry is the classic dish to use tamarind but you can make so many other delights with it. Like I’ve said, add a teaspoon to your curry, dhal or pad Thai. Stir into Bourguignon, mix it with lemon juice and ginger syrup for a tropical lemonade,combine it with tahin and maple syrup for granola, add it to a crumb cake instead of pomegranate molasses, in your gingerbread cake or even make ice cream with it.
Your imagination is the limit, just play, experiment and enjoy the results!
Today I leave my adventurous side and made a classic Pumpkin Tamarind Light Curry so you can start experimenting with it too.
Have you ever use tamarid before? How is your favorite way to use it? I would love to read about it so don’t forget to leave a comment below or tag #healthyforkful on Instagram so I don’t miss it.
Pumpkin Chickpea Tamarind Light Curry
Delicious tangy tart Tamarind Light Curry with a delicate coconut flavour
- 1 onion diced
- 2 cloves of garlic mince
- fresh ginger, hazelnut size mince
- 1 tablespoon fennel seeds
- 1 tablespoon mustard seeds
- 1-2 teaspoon tamarind paste
- 400 g chopped tomatoes tinned
- 400 g coconut milk tinned
- 1/2 zucchini cut in half moons
- 1 red pepper diced
- 400 gr pumpkin or butternut squash peeled and sliced in half lengthways and into quarters
- a handful kale chopped
- 200 gr chickpeas cooked
- extra virgin olive oil
- brown rice, quinoa or couscous
- fresh cilantro
- Greek yogurt
Put a teaspoon of oil into a saucepan, add the onion and cook for 5 minutes. Add the garlic and ginger and cook other 5 minutes.
Add the fennel, mustard seeds and tamarind and cook a couple of minutes. Then add the tomatoes, coconut milk, zucchini, red pepper and pumpkin. Cover with a lid, reduce heat and let it simmer for 20 minutes, until thick, adding a little hot watter if it gets too thick.
When curry is cooked, stir in the kale and chickpeas cover with the lid and let it wilt and warm for 5 minutes.
Serve with fresh coriander, brown rice and a little Greek yogurt if you like.