Vegetable Mango Curry with Squash and Ginger
Ingredients
- 2 cups oven roasted kabocha squash or other squash or pumpkin with skin on
- 1 tablespoon coconut oil
- 2 tablespoons grated ginger
- 2 cups tiger nut milk or other plant milk
- 1 teaspoon pepper
- 1 teaspoon fresh or granulated garlic
- 2 teaspoons turmeric powder
Additions
- 1 tablespoon ume shiso seasoning or salt and vinegar
- 1/4 cup coconut milk
- 1 cup water
- 1 tablespoon white miso paste
- 1 cup chopped oyster mushrooms or other mushrooms
- 1 chopped red pepper
- 1/2 cup cubed mango
Preparation
Oven roast the squash or pumpkin with its skin on.
Cook all the sauce ingredients together for about 10 minutes, then purée them.
Add the ume shiso seasoning or substitute with a bit of salt and vinegar.
Add the coconut milk, water, miso paste, oyster mushrooms, red pepper, and mango, then cook everything together for about 10 minutes.
Serve with a mixture of cooked quinoa, buckwheat, and basmati rice for variety in texture and nutrients.
Note: You can use any other mushrooms if oyster mushrooms are unavailable, and the mango naturally sweetens the curry.
