A real homemade curry is made from scratch and this Coconut Milk Free Curry, besides being super healthy is very easy and creamy. The biggest secret is the velvety sauce that makes it look like coconut cream.
All thanks to the amazing texture of the seasonal veggies: call it pumpkin!
At first glance, it seems that there are many ingredients in this curry, but in fact, most of them are ingredients that we easily find in our pantry or in the supemarket nearby.
But… a curry without coconut milk that looks like a regular coconut curry? How is that even possible?
When we lack the right ingredients, it’s time to let our imagination run wild and find solutions so that the recipes are just as delicious. And most often they are! Our instincts work really well, trust me.
Let me tell you a little secret… This Coconut Milk Free Curry is one of those recipes that came to my senses out of nothing. Well, out of lacking preparation!
I wanted to make a regular coconut curry but I forgot to check the pantry. Guess what? I had already started cooking when I realized I was missing COCONUT MILK, the most important ingredient of this recipe!
Fine, don’t panick… This happens so often to everybody! Ok, whats the solution? – this is me talking to myself, literally!
If it seems like a recipe is going to end up badly, think twice! This curry looked like it was becoming some kind of kids blended soup. All this to say, don’t be discouraged. Keep going!
I just realized I had pumpkin and maybe I could make some kind of sauce out of it. Voi lá, a complete new recipe was just born: Coconut Milk Free Curry!
After all, the whole process is similar to a pumpkin cream/soup, but with a few more ingredients. But keep reading because I’ll explain everything.
How do you make this Coconut Milk Free Curry?
Pretty simples and the secret is on the pumpkin puree! By blending the pumpkin we get a super creamy and rich puree that is going to be the base of our curry sauce.
Besides the pumpkin puree, one of the most important steps of this recipe is to saute the onion and garlic with the spices. This process will enrich the flavor of this delicious curry.
Then add the remaining ingredients, keeping in mind that the pumpkin has to be well cooked tand blended into a super creamy puree.
The other big trick is the milk or the vegetable milk of choice, which will replace the coconut milk and it’s going to make this curry just divine!
For this recipe you will need:
- Olive oil
- Onion
- Garlic
- Cumin
- Paprika
- Tumeric
- Tomato
- Mango
- Pumpkin
- Homemade vegetable stock
- Coriander
- Milk or vegetable milk of choice
- Salt
- Lemon
- Peas
- Broccoli
- Almonds
What are the tricks to getting this Coconut Milk Free Curry just right?
- Saute the onion with the spices, so that all the flavors are well present in the curry.
- Add the tomato and lemon to give it acidity. It’s always great to add some acidity as it helps balancing flavors and gives some umami touch to every recipe.
- The mango is used essentially to give the slight sweet taste that we normally get with the coconut milk on a normal coconut curry.
- Allow the pumpkin to cook well, so that it can be blended well and mad einto a super creamy puree.
- The vegetable broth (preferably homemade – more healthy) will help make the sauce perfect as it adds a lot of flavor and dimension.
- The milk or vegetable milk of choice helps to make it even creamier, but without becoming a soup.
Let’s check the step by step?
Coconut Milk Free Curry
Ingredients
- A dash of olive oil
- 1 chopped onlion
- 3 chopped garlic cloves
- 1 tsp cumin
- 2 tsp paprika
- 1 tsp tumeric
- 1 diced tomato
- ¼ mango cut into pieces
- 1 cup pumpkin cut into small cubes
- 1 cups homemade vegetable stock add a little more if necessary
- 1 handful chopped coriander
- ¾ cup vegetable drink (to taste) ou milk
- A pinch of salt
- ½ lemon squeezed
- 1 cup frozen peas can also be fresh
- 1 cup broccoli or frozen
- Almonds to taste can be halved or chopped
Instructions
- Start by sauteing the onion and garlic with olive oil over medium heat.
- Add the cumin, paprika and tumeric and mix well.
- Add the tomatoes and stir well. Take the opportunity to remove any extra residues from the pan that were formed when you added the spices.
- Add the mango and mix well.
- Add the pumpkin and let it cook for 2-3 minutes, stirring occasionally.
- Add the vegetable stock and bring to a boil.
- As soon as the pumpkin is soft, add the coriander and blend everything with the help of a hand blender.
- Let it boil a little longer and then lower the heat.
- Add the salt and squeeze the lemon juice. Stir well.
- Add the peas and broccoli and let it cook.
- Serve with basmati rice and sprinkle with some almonds.
Notes
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