A spicy pumpkin-based curry with pureed pumpkin, roasted pumpkin cubes and a coconut milk and vegetable-based broth. No tomatoes, grain-free and ultra soothing.
Going to India last year (by myself) was the wisest, scariest, most satisfying thing I’ve ever done. I fell in love with the feeling of being free, I connected with myself in ways I never thought possible, and I proved to myself that I can do anything I put my mind to… anything.
Curry, dosa and idli fueled my adventures through the rainforest, the backwaters, the 3 hour yoga sessions and endless walking meditations. When I need a reminder of the power that I found in myself during my India trip, I prepare myself a curry and it instantly reminds me of what’s important, where I want to go, and what I want to be.
- 1 medium sugar pumpkin, peeled, cut in half, gutted and cubed (yield 550 grams cubed pumpkin)
- 1 teaspoon grape seed oil
- Sea salt and pepper, to taste
- 1 teaspoon grape seed oil
- 1 yellow onion, sliced
- 2 tablespoons water
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1½ cups canned pumpkin puree – not pumpkin pie puree!
- 2 cups gluten-free vegetable broth/stock
- 1 cup homemade coconut milk or non-dairy milk of your choice
- 1½ teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon brown (or yellow) mustard seeds
- 10 curry leaves
- 1 tablespoon homemade curry powder
- Juice from ½ fresh lime
- Fresh cilantro, to taste
- Preheat oven to 400F and cover a baking sheet with parchment paper or a silicon baking sheet.
- Add cubed pumpkin, 1 teaspoon of grape seed oil and a sprinkle of salt and pepper to the prepared baking sheet. Stir around with your hands until covered. Bake in preheated oven for 20-25 minutes, rotating halfway through. When complete, remove from the oven and set aside.
- Meanwhile, add 1 teaspoon grape seed oil and sliced onion to a large saucepan. Saute, on medium-high heat for 10 minutes, adding a total of 2 tablespoons of water throughout the cooking process to avoid burning the onions.
- Add ginger and garlic and continue to cook for 5 minutes.
- Add pumpkin puree, reduce heat to medium-low and cook for 10 minutes, lid off. Stir every couple of minutes to make sure nothing is burning.
- Add vegetable broth, coconut milk, cumin seeds, turmeric, paprika, salt, mustard seeds and curry leaves. Cover and bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Stir in curry powder, lime juice and roasted pumpkin cubes. Cover and cook for another 3 minutes, just until heated. Serve with fresh cilantro.
Grape seed oil - feel free to use whatever you’d like to here. Coconut oil would be nice.
Spices – if you don’t have all the spices, that’s okay. Replace extras with another 1 tablespoon of curry powder.
This was my second time cooking with an actual pumpkin. I’m a sucker for the easy-to-cook, pumpkin puree but that wasn’t enough for this curry. Roasting the pumpkin and adding it to this dish is delicious! If you can’t find pumpkin, you could use any squash. Butternut would probably be the closest to pumpkin.
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