Pumpkin Curry

 

This summer was too much fun for me to even start thinking about the fall, none the less winter. I resisted pumpkin lattes for weeks but and finally gave in last week and accepted that fall is here, then out of no where 2 feet of snow!!! This cold weather totally puts me in the mood for warm hearty dishes.

Last weekend I picked up a Lady Godiva Pumpkin and decided I would make pumpkin curry. I had never eaten or made pumpkin curry so I knew it would be a fun task. 

Lady Godiva Pumpkin Seeds are naked! They are super YUMMY and puff up when they are baked. 

 There are quite a few ingredients and step but I promise it is worth the effort  This dish was a super yummy and  the longer it sat in the fridge the better it tasted.

                                       

• 3 cloves garlic
• 1 tbs ginger
• 1/2 yellow onion
• 2 tbs coconut oil
• 1 medium pumpkin (about 3-5 cups) cut into chunks
• 2 tbs red curry paste
• 1 can coconut milk
• 1 cup veggie broth
• 1 1/4 tsp curry powder
• 1 1/4 tsp coriander
• 1 1/4 tsp dried basil
• 2-3 carrots, cut into small chunks
• 2 cups snow peas, ends cut off
• 1 green bell pepper, shopped
• 8-10 oz tofu, chopped
• 1/4 cup chopped cilantro
• S&P

Place a large pot on medium heat and add in the coconut oil . While this is heating up place the ginger, onion and garlic in a food processor and chop until fine then add it to the pot. Cook the onion mixture on medium heat for 2-3 minutes or until fragrant then add in the coriander, basil and curry powder.

Whisk the curry paste into the coconut milk until smooth. Add the coconut milk veggie broth,  and pumpkin into the pot and bring to a boil. Once it is boiling reduce to medium heat add in the curry powder, cover and cook for 15-20 minutes or until the pumpkin is tender. Using an immersion blender carefully puree the pumpkin until it forms a think broth. 

Once the broth is nice and thick add in the carrots, snow peas, bell peppers, tofu, bay leaf and cilantro, cover and cook on low/medium for 15 minutes. Season with S&P. Serve warm over brown rice. 

Notes:

 If the broth is not super thick once you puree it try adding in cornstarch. Whisk 1/2 tbs of cornstarch in a small amount of water until smooth then add to pumpkin broth. 

Add in red pepper flakes and more curry powder for more kick.