Vegan HaHa is finally back! After a couple of weeks break, Vegan HaHa has returned. As today is Halloween, in this post I’ve got two simple but delicious recipes for a grown-up dinner inspired by some of the elements of Halloween. As it isn’t a full-on frightfest, these recipes would be great anytime this autumn. The main course is a pumpkin curry flavoured with red Thai curry paste, served with black rice and for dessert a blood orange sorbet. Both recipes serve 4.
Red Thai Pumpkin Curry
In this dish, the pumpkin is roasted first. This helps to intensify the flavour and then once in the sauce, the pumpkin breaks down and acts as way of thickening the curry.
1 medium pumpkin – the one I used was weighed about 1.3kg before peeling and seeding
1 medium onion
1 red or yellow pepper
400g can of chickpeas
50g Red Thai curry paste – check that it is suitable for vegans as some brands have fish sauce in them
400ml coconut milk – you can use light coconut milk but I find this sometimes splits if heated too high. It’ll still taste okay, a little less creamy though but it wont look as nice.
200g kale or other shredded greens
Handful of fresh coriander, a finely chopped red chilli and some finely chopped roasted peanuts for garnish.
- Heat the oven to gas mark 7/220C/425F. De-seed, peel and cut the pumpkin into 2cm cubes. Put on a lined baking tray and roast on the oven for about 30mins until the pumpkin is cooked through. This step can be done a day in advance if necessary.
- Whist the pumpkin roasts, chop the onion and gently fry in a little oil. If you prefer you could use cooking spray or even a little water. Just be careful not to let it burn.
- De-seed and chop the pepper and add to the onion along with the cooked pumpkin. Cook the veg until they begin to soften.
- Add the chickpeas and curry paste and stir well to coat the veggies in the paste.
- Add the coconut milk and the greens. Cook until the greens have begun to wilt and the pumpkin has broken down into the sauce. Top with the garnishes once plated.
The rice can be put onto cook whilst you make the curry. Just follow the instructions on the pack. It should take about 25mins.
Sorbet is one of those things that I feel I should know how to make but never have so this was good opportunity to experiment. I wanted to make one with blood oranges, partly because it sounded a bit spooky but mainly because blood oranges are delicious. They are slightly more bitter than a normal orange and the colour of the flesh and juice is an intense ruby red. This makes them ideal sorbet material.
The recipe for this is not my own as I wasn’t sure of the quantities of sugar involved to make one up, so to be on the safe side, I followed someone else’s. My local supermarkets didn’t have any fresh blood oranges so I to use ready squeezed juice. The sorbet is best made a day or even several in advance to give it time to freeze properly. My freezer is pretty full at the moment so my sorbet took a little longer to freeze than the original recipe suggests. I had to leave it another whole day in the freezer before it set properly. Despite that, it turned out to be delicious. It would be great as lighter dessert alternative for Christmas given the colour and the wintery, seasonal nature of the blood orange.
The link to the original can be found here:
I also found a fabulous blood orange flavoured vodka so we had a glass of that topped up with tonic.
Happy Halloween!!! xxx