Acupuncturist (LAc), herbalist, Samantha Kloss, explains how in Chinese medicine, pumpkins and squashes are “spleen Qi” tonics - meaning that they are good for strengthening our digestion. She says they are also good to consume when we are experiencing digestive symptoms, as it is a gentle and easy-to-digest food. The other veggies added to the curry were specifically chosen for their benefits to digestion. The vegetables have a cooling thermal property in comparison to the warming spices that are used, making this a well-balanced dish.
As a general rule in Chinese dietary therapy, when we’re feeling a little “off”- our digestion loves and will prefer starchy, mashed, and warm, cooked foods because they’re much easier for our bodies to break down.
Check out our fill interview with Samantha here, where she talks about her latest endeavor, Five Flavor Kitchen.
Warming Pumpkin Curry | 暖体南瓜咖喱
VEGAN | VEGETARIAN
Please credit @fiveseasonstcm and @fiveflavorkitchen if you want to repost this recipe.
This recipe features sugar pie pumpkins, garbanzo beans, green beans, and cherry tomatoes, cooked down in a creamy coconut base. This curry is definitely on the sweeter side, as it is not very spicy, but hearty, creamy, sweet, and nourishing.
Note: When using wooden or bamboo kitchen utensils, turmeric will most likely stain them!
1 tbsp coconut oil
1 shallot, chopped
2 garlic cloves, chopped
1/2 tsp grated ginger
2 tsp coconut sugar
½ tsp turmeric powder
1 tbsp and 1 tsp yellow curry paste (I used this brand - Mekhala Organic Yellow Curry Paste)
1 can full-fat coconut milk
2 cups diced sugar pie pumpkin (about 1 small pie pumpkin)
½ cup green beans
¼ cup cherry tomatoes
½ cup garbanzo beans
1 cup jasmine rice
cilantro and pumpkin seeds for garnish
Chop the garlic, shallots, and grate the ginger.
To prepare the pumpkin, remove the skin and scoop out the inner flesh and seeds. Cut the pumpkin into small cubes - less than 1 inch.
Wash and chop green bean stems into 1-inch pieces.
Wash cherry tomatoes and rinse garbanzo beans, unless using dried beans you prepared yourself.
Start cooking the jasmine rice. Rinse 1 cup jasmine rice few times until the water is clear. Add 1½ cup water to the rice in a pot and bring to boil, then lower to simmer and cook for about 15-20 minutes. Use fork to fluff rice around the 15-minute mark.
While waiting for the rice, start cooking the curry. Heat a medium to large pot on low heat, and add 1 tbsp of coconut oil.
Once pot is heated, add chopped garlic, shallot, and ginger. Cook them and stir for about 2 mins.
Add 1 tbsp + 1 tsp yellow curry paste of your choice. Stir and mix well.
Add the rest of the ingredients: 1 can coconut milk, 2 tsp coconut sugar, ½ tsp turmeric powder, 2 cups chopped pumpkin, ½ cup chopped green beans, ¼ cup chopped cherry tomatoes.
Cover with lid and cook on a low simmer for 15 minutes.
Once 15 minutes is up, add garbanzo beans to curry and cook for an additional 5-7 minutes to soften.
Serve curry with jasmine rice. Garnish with cilantro and pepita pumpkin seeds if you like! (Pepitas are regular pumpkin seeds without the shell, making them much easier to digest)
- Tonifies Stomach and Spleen Qi
- Good source of fiber
- Good for those with inflammatory conditions, muscle stiffness and pain, a tendency to run cold, and fibromyalgia
- If served without rice, good for diabetics