Preparations
- Chop the pumpkin, the apple and the tofu. Heat the oil in a saucepan and add the panch phoran, until it becomes fragrant. Add the chopped ingredients and sauté for a couple of minutes.Put the water to boil, and add all the ingredients. Cook on a low heat for 20-30 minutes without the lid (or only partially covered), or the milk can boil over. Put it all in the food processor and puree until it becomes a smooth cream. Add more salt if necessary. Serve with some extra Delinut cashews on top and a drizzle of oil.
Ingredients
- Medium pumpkin
- 1 peeled apple
- ¼ bloc firm tofu
- 2-3 tbsp Cool Coconut or Garlic Sensation Delinut cashews
- 1 cup water
- ½ cup milk (I used soy milk, coconut milk would taste great too)
- 1 tbsp panch phoran* (or to taste)
- 1 tsp vanilla essence
- 1 tbsp oil
- 1tsp salt
- Extra Delinut cashews for decoration
- Composed from cumin, fennel, fenugreek, mustard and kalonjii in equal amounts.
