Pumpkin Curry

by Jon Henry

Pumpkin Curry: A Warming Fall Delight

Introduction

Pumpkin curry is a comforting and flavorful dish that's perfect for fall. The creamy texture of pumpkin combined with the aromatic spices of curry create a delicious and satisfying meal. This recipe is easy to follow and can be customized to your taste.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1 can (15 ounces) pumpkin puree
  • 1 can (14.5 ounces) coconut milk
  • 1 cup vegetable broth
  • Salt and pepper to taste
  • 1 cup cooked rice (for serving)
  • Garnishes: fresh cilantro, toasted coconut flakes, lime wedges

Instructions:

  1. Heat the oil: Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Sauté the aromatics: Add the onion, garlic, and ginger to the pot and sauté until softened, about 5 minutes.
  3. Add spices: Stir in the cumin, coriander, turmeric, and red pepper flakes. Cook for 1 minute, stirring constantly.
  4. Add pumpkin, coconut milk, and broth: Add the pumpkin puree, coconut milk, and vegetable broth to the pot. Bring to a simmer and cook for 10-15 minutes, or until the flavors have combined.
  5. Season and serve: Season with salt and pepper to taste. Serve over cooked rice and garnish with fresh cilantro, toasted coconut flakes, and lime wedges.

Tips:

  • For a thicker curry, reduce the amount of coconut milk or simmer the curry for longer.
  • To make this dish vegetarian, use vegetable broth and omit the meat.
  • For a spicier curry, add more red pepper flakes or a pinch of cayenne pepper.
  • Serve with naan bread or roti for dipping.

Enjoy this delicious and warming pumpkin curry!

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