A filling vegetarian dish in a flavourful curry sauce – perfect for warming up and replenishing your body after a winter workout.
1 small pumpkin (alternatives: 4 cups pumpkin purée or 1 medium-sized hubbard squash)
1-2 tbsps oil, vegetable or olive
1 13.5-oz can coconut milk
3 kaffir lime leaves
2 cups cooked chickpeas
1 cups chicken or vegetable stock
Fresh cilantro, chopped
3 cloves garlic, minced
1.5 tbsps ginger, minced
1.5 tsps dried coriander
2 tsps ground cumin
0.5 tsp turmeric
0.5 tsp chili powder
1 tbsp soy sauce
3 small red chilies, finely chopped
1.5 tbsps lime juice
2 tbsps fish sauce
1 tsp sugar
• Preheat the oven to 375 degrees F. Cut the pumpkin in half, scoop out the seeds and brush the cavity with oil. Roast facedown on a baking sheet for one hour. Allow to cool before scooping the flesh out of the skin.
• In a small bowl, combine the sauce ingredients.
• In a large pot, add the sauce, stock, coconut milk, lime leaves and baked pumpkin.
• Bring to a boil, reduce the heat and simmer for ten to fifteen minutes, stirring occasionally to prevent the pumpkin from sticking to the bottom of the pot.
• Remove the lime leaves and purée in a blender.
• Put the mixture back in the pot, add the chickpeas and simmer for ten minutes.
• Sprinkle with fresh cilantro and serve over brown rice.
This Dancer’s Kitchen was provided by Sarah Fregeau. Sarah Fregeau is a Toronto-based dancer who has worked with companies including the Canadian Opera Company, Ipsita Nova Dance Projects, Jos. Navas/Compagnie Flak and TOES for Dance. A graduate of The School of Toronto Dance Theatre, Fregeau has guest-taught at Canadian Contemporary Dance Theatre and at l’École de danse contemporaine de Montréal. Fregeau appears in Phase Space by Peggy Baker Dance Projects, running January 22nd through 31st, and in a new duet with Angela Blumberg, choreographed by Blumberg, for the New Music Festival in February.