VEGAN PUMPKIN CURRY IN COLLABORATION WITH MICROPLANE (AD)

Disclosure: This is a paid advertorial with Microplane. All opinions expressed in this blog post are my own and I was in no way influenced by the company.

When I write a sponsored blog post I have two core missions in mind. Firstly, to serve YOU with content that is helpful, valuable and interesting and secondly, to serve the companies I work with ensuring their message reaches people who’ll love what they do.

With those core missions in mind, I couldn’t think of a better collaboration than one with Microplane, whose incredible graters I’ve used in my kitchen for YEARS. And seeing that I know you love to cook and don’t mind an awesome giveaway or an amazing seasonal vegan recipe (it includes PUMPKINS you guys, need I say more?), I betcha’ll love today’s post! Want to find out more? Then please read on!

A LITTLE ABOUT MICROPLANE GRATERS…

Microplane are the absolute grating specialists - their graters are sharper than any other and with more than 50 years experience creating graters every cook must have in the kitchen, you know you’re getting the best graters EVER.

The reason Microplane’s graters are so sharp is because they use a photo-etching technology to make their graters work better and more precise than any other. This technology also allows their graters to last longer and function more optimally. It’s why I’ve had my Microplane grater forever and I know once you win your Microplane grater, you’ll never need or want another grater either.

I used two different graters to prep today’s seasonal and delicious vegan pumpkin curry recipe, namely the Premium Zester Grater, to get my lime zest extra perfect and fine with minimal effort. (It’s this very grater which you’ll be able to win today.) I also used their Gourmet Series Coarse Grater, which came in super handy when grating the garlic for today’s recipe, allowing its natural aromas to unfold in the process.

A LITTLE ABOUT HOW YOU CAN WIN A MICROPLANE GRATER…

THIS COMPETITION IS NOW CLOSED! For today’s blog post I’ve teamed up with the lovely people behind Microplane to give you a chance to win a Microplane Premium Classic Zester Grater! All you need to do for a chance to win is tell me: If you win, what recipe are you thinking of making using your grater? Please be quick with your answers, entry to this giveaway closes at midnight (Greenwich Time) on Friday, November 15th, 2019. The winner will be picked and notified within a week of the closing date.

Please note that this competition is open to UK residents only. Therefore, I'd be super grateful if you can be clear when you comment whether you live in the UK or not. And even if you don't, please still feel free to let me know what you’re thinking about cooking in your kitchen. I'd love to know. Good luck! CONGRATULATIONS, THE GIVE-AWAY WINNER IS SOLANGE.

Thanks for stopping by everyone . Please find today’s vegan recipe below…

VEGAN PUMPKIN CURRY RECIPE

This warming and comforting vegan pumpkin curry recipe comes together so easily and was a MASSIVE hit in our household. It’s versatile, packed full of vegan protein and adjustable to whatever you’ve got in the kitchen. The only thing that should be adhered to are the spice ratios to ensure maximum flavours. Enjoy!

P.S. This recipe was inspired by a curry recipe from Salted Mint.

Total preparation and cooking time: 50 minutes

Serves: 4

INGREDIENTS:

500g pumpkin, sweet potato or butternut squash, peeled and cut into little cubes + a 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp ground cinnamon, 1/2tbs rice bran oil (see notes for substitutions)

1 tbs rice bran oil (see notes for substitutions)

1 tsp cumin seeds

1 large onion, thinly sliced

2 large garlic cloves, peeled and grated

20g fresh ginger, peeled and grated (1-2 tsp ground ginger can work too if you haven’t got it fresh!)

2 tbs red curry paste

1 tbs (smooth and unsweetened) peanut or almond butter

1 tsp fresh turmeric, peeled and grated (or ground if you can’t find fresh)

1 tsp ground coriander

1.5 tsp garam masala (or curry powder if you don’t have garam masala to hand)

1 tsp ground cardamom

1/2 tbs ground cinnamon

60ml water

1 tbs maple syrup (or sugar if need be)

400ml tinned coconut milk

400ml canned tomato

salt and pepper to taste

SERVE WITH (OPTIONAL)

Rice

fresh lime juice and/or zest of 1 lime

fresh coriander

toasted peanuts and/or sesame seeds

a tin of chickpeas, drained and washed OR about 200g cooked yellow lentils

(Please scroll down for instructions)

INSTRUCTIONS:

Pre-heat the oven to 200C/400F. In a small bowl, place the pumpkin and sprinkle with salt, pepper, oil and cinnamon, until evenly covered. Transfer to a baking tray with non-stick paper and roast until soft and golden (around 30 minutes).

Whilst the pumpkin is roasting in the oven, heat the oil in a non-stick pot and pan-fry the cumin seeds until they release their aroma. Add the onions and sweat until soft and translucent before adding the ginger, garlic and curry paste. Cook and stir for approximately 2-3 minutes, ensuring the garlic doesn’t burn.

Add the peanut butter, spices and water. Once combined, add in the maple syrup, coconut milk and canned tomatoes. Stir and - once ready - add 1/4 of the roasted pumpkins, place the contents of the pot in a blender and blend roughly until a creamy sauce has been formed. Transfer the sauce back into the pot, add the remaining pumpkin cubes and let everything simmer for approximately 5-10 minutes, adjust with salt and pepper to taste if required. Add your chickpeas or lentils for a complete vegan meal (optional). Serve warm with rice, the zest or juice of 1 lime, some nuts and fresh coriander.

TIP 1: Don’t have rice bran oil? You can also use coconut oil or vegetable oil

TIP 2: You can use white or red onions.

TIP 3: Use brown or white rice, whichever you prefer.

NEVER WANT TO MISS A VEGAN RECIPE? ALWAYS WANNA HEAR ABOUT MY GIVEAWAYS FIRST?

Then please join my mailing list below to stay in the loop cuz there's lots more good stuff to come :). 

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