WARMING CURRY PUMPKIN CREAM

As we are slowly coming to the end of summer and the days are becoming colder I thought it is the right time to share my ultimate curry pumpkin cream soup. A while ago I have shared carrot cream soup and I still love it, however, this recipe has a much more define and interesting taste. 

To be honest I was surprised how well it turned out, a bit spicy yet still flavorful and with a little bit of sweetness to it. I would only recommend to use a well sharped knife and same goes to the vegetable peeler to peal the pumpkin. The skin tends to be very hard and without using one the process can be very dull and annoying - I tired and trust me it was no fun until I found my knife sharpener..  If you are really lazy you could use ready pumpkin puree but the taste will be much more blunt, hence I’d say it is worth the extra effort. 

Spicy curry with tofu / Ostre curry z tofu

Yum

 Ingredients

thumb size of ginger

1 can of Coconut milk

5 garlic cloves

4 onions

3 chilli peppers

2 tea spoons of turmeric

1 tea spoon of fenugreek

2-3 bay leaves

1 tea spoon of curry 

3 table spoons of black mustard seeds

200 ml of broth

180g tofu

rice 

Preparation

1. Boil rice as its stated on the box.
2. Pour a little oil on a pan and fry tofu for 6-7 min. 
3. On a deep pan fry charlock, fenugreek and bay leaf until the charlock will start popping. 
4. Next add onion and ginger till it softens. Later add chilli peppers and garlic.
5.When the ingredients will combine add turmeric, curry, coconut milk and broth. Let it cook for a few minutes.
6. When the rice is boiled and your curry is cooked, you are ready to eat!

Składniki

kawałek imbiru wielkości kciuka

1 puszka mleka kokosowego

5 ząbków czosnku

4 cebule

3 papryczki chilli

2 łyżeczki kurkumy

1 łyżeczka kozieradki 

2-3 liście laurowe 

1 łyżeczka curry 

3 łyżki czarnej gorczycy

200 ml bulionu

ryż

180g tofu 

Przygotowanie

1. Wstaw ryż według instrukcji na opakowaniu.
2. Smaż tofu przez 6-7 minut na patelni z odrobiną oleju.
3. W rondlu na oleju podsmaż kozieradke, czarną gorczycę i liście laurowe, aż gorczyca zacznie strzelać. 
4. Następnie dodaj cebule i imbir aż zmięknie. Potem dodaj chilli i czosnek.
5. Jak składniki się połączą dodaj kurkumę, curry, mleczko kokosowe i bulion. Pozostaw na ogniu na kilka minut. 
6. Po ugotowaniu się ryżu i curry potrawa jest gotowa do podania!