I wanted something savoury, not completely sweet and I ended up with a sweet and spicy version of a curry. Yesterday was a stressful yet fulfilling day (as usual). I was cleaning out and came across some dying peaches. I intended making a simply spiced pumpkin curry, but I had to use up those peaches. Today!!! By the way, I post recipes on how t transform dying food products into delicious quick meals. Subscribe to get alerts on these recipes.
I have also been desperate to fully get creative with these fall ingredients for the season, so I decided to try something new. Why not? No one ever died from eating bad tasting food!! However, this sweet and spicy peach and pumpkin curry is just short of perfection. It is a sweet and spicy version of a curry.
So I lit a stove underneath my medium frying pan and tossed in some toasted sesame seed oil, some red onions and some scotch bonnet (my holy trinity). To that I added some pumpkin puree I prepared last week and with no ideas on how to use those peaches, I chopped them up and tossed them in as well.
Boiled some rice and blended the fry mix with some coconut cream in a food processor. I added some thyme and salt to this mix and simmered it for about 15 minutes on really low heat. When I sat with my steaming rice and this new curry sauce to catch up on the Great British Bake off, the first spoonful was a surprise. I actually could not believe what I was eating. It was like discovering something new but so obvious. But, I had not filmed it. So today, I spent my evening filming this recipe.
This toasted peach and pumpkin spiced curry is made with roasted peaches, pumpkin puree and coconut milk. I had chicken with it but you can substitute the chicken for mushrooms or any other vegan option. I toasted all the ingredients in a pan and blended them up in a food processor with some coconut cream. Coconut cream was essential to the taste as I don’t think regular single cream would have had any special taste (just plain creamy).
This curry can double as a sauce or marinade for grilled or fried snacks. You can have this with potatoes, rice, pasta or yams. Thick enough, this curry can be a sweet and spicy dip for chips or crackers. I skipped the meat but you can totally make this a peach chicken pumpkin curry.
Toasted Peach and Pumpkin Curry
🍜 Ingredients
- 5 Large Peaches Soft
- 1 Cup Pumpkin Puree
- 1 Medium Scotch Bonnet
- 1/2 Medium Red Onions
- 2 Medium Garlic Cloves
- 10 Grams Ginger Stem Root
- 1 Cup Coconut Cream
- 1/4 cup toasted sesame seed oil
- 1 tbsp chicken stock powder
- 1 tsp Cinnamon Powder
- 1 tsp dried thyme
- 1 tsp grund nutmeg
🍰 Instructions
- In a frying pan, heat up the toasted sesame seed oil
- Saute the scotch bonnet, garlic, onions, ginger, peaches, cinnamon, nutmeg, stock powder and thyme until they are all well cooked and soft.5 Large Peaches, 1 Medium Scotch Bonnet, 1/2 Medium Red Onions, 2 Medium Garlic Cloves, 10 Grams Ginger Stem Root, 1/4 cup toasted sesame seed oil
- In a food processor or blender, pour in the sauted mix and pumpkin puree.1 Cup Pumpkin Puree
- Add some of the coconut cream (just a little) and blend until smooth.
- Turn the blend into a pot and simmer for 15 mins on very low heat
- Add the remaining coconut cream and mix properly.1 Cup Coconut Cream
- You can add the cinnamon, nutmeg, stock powder and thyme when cooking the peaches or at this point.1 tbsp chicken stock powder, 1 tsp Cinnamon Powder, 1 tsp dried thyme, 1 tsp grund nutmeg
- Enjoy
