This curry is the colour of sunset with the taste of the tropics; it’s a bowl of comfort packed with only plant-based goodness. Serve over brown basmati rice with sautéed greens or a side salad.
If you preroast pumpkin, it can save time on a weeknight and will keep for 3 to 5 days in the fridge.
Creamed coconut or manna is great for making coconut milk to your own desired consistency and avoids canned food concerns, including bisphenol A and binders such as xanthan gum.
Per serving:
Preheat oven to 350 F (180 C). Cut pumpkin in half at stem and scoop out seeds. Cut each half into 3 or 4 pieces, depending on size of pumpkin, and place on baking sheet. Drizzle with olive oil and sprinkle salt, pepper, and cayenne to taste. Bake for 30 to 40 minutes until fork tender but not mushy, then allow to cool enough to peel off skin. Chop into rough pieces.
Meanwhile, remove creamed coconut from packages and place in heatproof bowl. Add boiling water and stir to dissolve. Set aside.
Heat olive or coconut oil in large skillet over medium heat, then add onion. Cook for 10 to 12 minutes until soft and golden, then add garlic, turmeric, cinnamon, bay leaves, and salt. Cook for another 5 minutes, stirring often. Add white wine and stir for 2 minutes, then add pumpkin and coconut. Cook for 15 to 20 minutes to allow flavours to combine and pumpkin to soften. If itu2019s becoming too thick, add up to 3/4 cup (180 mL) more water.
Just before serving, add cilantro and cashews.
This dish provides a flavourful twist on the famous patatas bravas that many of us know and love. Here, traditionally crispy potatoes in a spicy tomato sauce are swapped out for roasted butternut squash and a smoky pepper sauce. This dish offers fantastic umami flavour loaded with smoky and subtle bitter notes, compliments of roasted red peppers. The creamy sweet garlic yogurt drizzle is the perfect accompaniment to balance the bold piquancy. A perfect couple! Get saucy Keep this 5-minute yogurt sauce on hand to liven up a variety of vegetables and other dishes. Get creative!
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.