A delicious and hearty vegetarian pumpkin chowder with a hint of fish flavour without actually having fish in the dish. Great for a cold winter night, served with crusty toasted bread. Very simple to prepare.
Simply heat a large wok or saucepan and add corn oil when hot. Add all ingredients other than the coconut milk and water and stir fry for about 5 minutes.
Reduce heat and add the half a cup of water. Cover the wok with a lid and steam/simmer the ingredients for 10 minutes stirring occasionally.
After 10 minutes, if all ingredients are soft, add the coconut milk and simmer uncovered for about 15 minutes stirring frequently.
Turn off the heat source and let the whole mixture cool down for about 20 minutes uncovered.
When the mixture is cool enough simply blend portions of the mixture in a food processor until smooth.
Place in a saucepan and heat gently to serving temperature or refrigerate until the chowder is required.
Garnish with some chopped basil. Serve with big chunks lightly toasted and buttered crusty bread. Enjoy!
*note* If you leave the lemon grass in the mixture when you blend it you may get stringy textured pieces in your final chowder. If you dont want this just leave the stalks of lemon grass longer and make sure you hit them with a mallet or rolling pin to help realease the oils. Before blending scoop the lemon grass out of the mixture.
This is really straight forward and other than forgetting to check that the mixture isn't burning in the wok, anyone should be able to make this. It's also a real pleasure as a vegetarian to get the fishy taste in food, which some of us occasionally miss, without having to include any type of seafood.
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|Serving Size: 1 Serving (354g)
|Recipe Makes: 6 Servings
|Calories from Fat: 655 (78%)
|Amt Per Serving
|Total Fat 72.7g
|Saturated Fat 32g
|Monounsaturated Fat 24.6g
|Polyunsanturated Fat 12.3g
|Total Carbohydrate 41.6g
|Dietary Fiber 2.7g
|Sugars, other 38.9g
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 835
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