Vegan Pumfu Curry with Turmeric and Sweet Potatoes
Ingredients
- 2 cans coconut milk
- 1 can chickpeas, rinsed and drained
- 2 small sweet potatoes or 1 large, peeled and diced
- 1/2 cup peas
- Handful of frozen broccoli
- Jamaican curry powder to taste (approximately 1 teaspoon)
- Turmeric to taste (approximately 1 teaspoon)
- Garam masala to taste (approximately 1 teaspoon)
- Garlic powder to taste (approximately 1 teaspoon)
- Himalayan salt to taste
- Pepper to taste
- Ginger to taste (approximately 1 teaspoon)
- Pumfu (pumpkin seeds), sliced into bite-size pieces
- Oil for frying
- Cooked rice for serving
Preparation
Add two cans of coconut milk to a medium pot on low heat.
Add 1 can of rinsed and drained chickpeas, 2 peeled and diced small sweet potatoes or one large, approximately 1/2 cup of peas, and a handful of frozen broccoli.
Let simmer on low to medium heat until the potatoes are tender. Add spices: Jamaican curry powder, turmeric, garam masala, garlic powder, Himalayan salt, pepper, and ginger (approximately 1 teaspoon each, to taste). Taste and adjust seasonings as needed. Let simmer for about 30 minutes to develop flavors.
Heat oil in a pan and slice pumfu into bite-size pieces. Season with salt, pepper, garlic powder, curry powder, and smoked paprika, then fry until crispy, approximately 8-10 minutes.
Serve the curry over cooked rice.
Health benefits
Coconut milk provides powerful antioxidants and strengthens the immune system with anti-viral properties.
Sweet potato has cancer-fighting properties and supports the immune system.
Turmeric is anti-cancer, anti-viral, anti-inflammatory, anti-fungal, and anti-allergy.
Pumpkin seed (pumfu) is high in magnesium, zinc, and antioxidants.
Note: Usually start by sautéing an onion, but it can be omitted if not available.
