I can't wait to try this recipe from Teresa Cutter,  The Healthy Chef. 
You can view this recipe here.

Healthy Massaman Curry

Serves 4
120 grams (4  1/4 oz) of Massaman Curry Paste (see below for recipe)
200 ml (7 oz) coconut water  (see note)
400 ml (14 oz) strained pumpkin seed pumpkin seed milk (you can also use other milks such as almond, rice + soy)
400 ml (14 oz) vegetable stock
640 g (22  1/2 oz) roasted pumpkin  - divided into 2 (see note)
120 g (4  1/4 oz)  diced onion
40 grams (1  1/2 oz)  oven roasted cashew nuts, chopped
600 g ( 21 oz) of protein, cut into chunks (choose from chicken breast, prawns, organic tofu or tempeh, white fish) or alternatively just add more protein rich vegetables sources such as cooked lentils, green peas and mung bean.
Additional Seasonings:6 – 8 tablespoons tamarind juice
3 – 4 tablespoons tamari soy sauce  - or to taste
1 – 2 teaspoons honey (optional)
A good grind of black pepper
Puree 320 g (11  1/4 oz) of the roasted pumpkin until smooth.
Combine the Massaman Curry Paste with the coconut water, pumpkin seed milk, vegetable stock, pumpkin puree and diced onion.
Simmer for about 10 minutes over a low heat until the mixture combines and starts to develop in flavor and consistency. The pumpkin puree helps to thicken the sauce.
Add half the required amount of additional seasonings and mix through.
Taste the sauce and adjust to your taste – adding more seasoning if necessary.
Add your choice of protein.  For my version I’ve used a firm white fish.
Simmer for about 5 – 6  minutes or until the fish has cooked through.
Add the rest of the roasted pumpkin chunks to warm through if needed , making sure to be gentle whilst stirring to avoid breaking up the pumpkin.If your pumpkin is just out of the oven, you will not need to warm it, so just arrange into the bowls before serving.
Serve in bowls and divide the roasted pumpkin between the bowls.
Top with roasted cashew nuts and garnish with fresh garden herbs such as thai basil, spring onion or coriander.
Serve immediately and enjoy.
NOTES:For a richer coconut texture use coconut milk in place of water.
Roasted sweet potato can be used in place of pumpkin.
For best results it’s important to use the correct Massaman Curry Paste which is the recipe below.
Tamarind paste is made from the tamarind fruit and adds a slightly sweet and sour taste to Asian style dishes. You can buy it in block form or as a paste from most Asian supermarkets or the Asian isle in your supermarket. For this recipe, I’ve used the block of tamarind as it tends to keep for longer in the fridge – all you need to do is reconstitute a little water, then strain out the liquid to use in the recipe. The paste from a jar is sometimes more concentrated, so you may need to use much less.  The best way is to taste as you go and adjust accordingly. If you can’t find tamarind paste, just use a little lime juice in place of the tamarind.
Nutritional info per serve calculated using white fish:
Protein 35 g
Total fat: 9.4 g
Saturated: 1.9 g
Carbs: 27 g
Sugars: 17 g
Sodium: 613 mg
Kilojoules: 1590
Calories: 379
Massaman Curry Paste Recipe from Kamalaya
20 g red dry chili, seeds removed (7 – 8 pieces)
20 g Garlic (6 cloves)
50 g (1 Shallot)
10 g  - 1 stalk, white part only, lemongrass
10 g – 2 teaspoons, cardamom

25 ml – 2 tablespoons, cold pressed coconut, olive or macadamia nut oil
1 g – 2 pieces cloves pods
Chop the chili, garlic, shallot and lemongrass.
Smash the cardamom pods and cloves.
Combine all the ingredients into a good high speed blender like a Vitamix or alternatively smash together in a mortar and pestle until mixed through.
Store in an airtight container in the fridge for up to 2 weeks.
This makes enough paste to serve 4 people.
Serves 4
Nutrition per 30 g serveProtein: 1 g
Total fat: 5.9 g
Saturated: 1 g
Carbs: 1.8 g
Sugars: 1.1 g
Sodium: 9 mg
Kilojoules: 296
Calories: 70

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