Thai Pumpkin & Sweet Potato Chickpea Coconut Curry

I love the saying Hara Hachi Bu: Stop Eating When You’re 80% Full. The Okinawan elders have used this phrase for centuries before beginning their meal. It's a perfect reminder to stop eating when our stomachs are 80 percent full. We ask all our students who come to study with us to build this awareness into their daily lives when eating breakfast, lunch and dinner.

Many of us eat way too fast, hardly chewing our food at all. It's almost like, bite, swallow, done! when watching some people eat. This causes not only digestive issues but also weight gain as you eat way too many calories. A good idea is to use chopsticks, it makes you take smaller mouthfuls. Another idea is to put your utensils down in between each mouthful of food and really chew. It's also good to remind ourselves that the people of Okinawa, have the longest living people on the planet and the largest population of centenarians. 

Here is a tasty dish to allow you to try this way of eating slower whilst savouring each delicious mouthful. This is a lovely curry that sings with all the splendour of comfort. The curry sauce is thickened with coconut cream which adds that touch of richness. Try it and see just how truly wonderful eating slowly and really tasting the food can be.

For the Curry Sauce:

1 ½ cups coconut cream
3 garlic cloves,
1 x inch piece ginger, peeled and chopped
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. mild curry powder
1 tsp turmeric
Juice from two limes
2 tbsp. tamari
1 tbsp umeboshi paste

For the Broth

1 sachet umami instant stock dissolved ¼ cup warm water
3 kaffir lime leaves (whole)
2 cups pumpkin or squash, peeled and chopped into bite size pieces
4 cups sweet potato chopped into bite size pieces
1 ½ cups cooked chickpeas
½ cup coconut cream
1 large bunch of kale, leaves only, chopped and steamed

Serving

Small handful coriander or basil leaves, fresh for garnish
Lime slices

Place all curry sauce ingredients together in a blender. Blend well to create a fragrant yellow sauce. Pour the curry sauce into a heavy based wok. Add the dissolved umami instant stock, plus the lime leaves, stirring to incorporate. Stir in the pumpkin and sweet potato. Bring to a boil then reduce heat to a low simmer. Stir in the chickpeas, cover and allow to simmer 20 minutes, or until the vegetables are soft enough to poke through with a fork. Meanwhile, steam the kale for 4-5 minutes until vibrant green.

Add the remaining half cup of coconut cream and taste, adjusting flavours to suit your palette. Add a little chili if you desire a spicy curry. Stir in the steamed kale and add a little more liquid if you desire a more 'soupy' texture. Transfer the curry into a serving dish, or into individual bowls. Top with a sprinkling of fresh coriander or basil. Serve with white basmati, Thai jasmine rice or millet and some lime slices.

You will find over 80 delicious recipes in my latest book Go Vegan. My book is jam packed with nutritional information, ancient wisdom coupled with nutritional science and the foreword written by T. Colin Campbell Center for Nutrition Studies. 

In good health