Pumpkin Coconut Curry
Creamy, thick, fragrant curry with pumpkin and veggies, served over rice.
Servings 4 people
Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, cut into 1/2 inch pieces
- 2 sweet potatoes, cubed
- 2 cups canned pureed pumpkin (about 1 15-oz can)
- 1 cup vegetable broth
- 3 tsp garam masala
- 1 tbl curry powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 1 tbsp coconut sugar (or brown sugar)
- 1 15-oz can coconut milk (full fat or lite, I use full fat)
- juice of one lime
- 2 large handfuls fresh spinach
- chopped cilantro and cashews, for topping
- 1 cup brown rice
Instructions
- Put 1 cup brown rice, 2 cups water, and 1/2 tsp salt in a small pot with a lid. Let cook while you make the curry.
- In a pot, saute onion and garlic without any oil on medium-high heat. When pan begins to brown, add vegetable broth. Then add spices, sweet potatoes, carrots, and pumpkin. Stir until combined and let cook 3-4 minutes until spices are very fragrant.
- Decrease heat to medium-low. Add coconut milk and coconut sugar, and continue to stir as it bubbles. Let cook about 12-15 minutes until carrots and sweet potatoes are soft. Remove from heat, and stir in spinach until wilted.
- Taste and adjust curry powder, salt and pepper to taste. A pinch of cayenne pepper can be added for more heat.
- Serve over brown rice with chopped cilantro and cashews on top.
Notes
This can easily be made in a slow-cooker. Simply combine all the ingredients (except rice, spinach and toppings) and stir well. Let cook on low 6 hours, or on high 3-4 hours. Stir in spinach just before serving.
I think cauliflower and/or garbanzo beans would be delicious additions, as well!
