Thursday, November 4, 2010

pumpkin curry

My blog-friend posted this recipe last year and 
it has totally become a staple in our home. 
I made some for lunch and the pot is already empty!

We love it over brown rice and fresh spinach.
Andrea, thank you a million times a million, 
this is my type of 'soul food'.
  • 1 onion diced
  • 2 tbsp olive oil or butter
  • 2 tsp garlic 
  • 3 tsp curry powder
  • salt and pepper to taste (probably about 2 tsp salt? taste as you go)
  • 3 cups veggie broth (or chicken)
  • 1 big can of pumpkin
  • 1 can of coconut milk

In a large pot, put the onion, butter, garlic, and curry with the butter, cook until onion is soft.
Add broth.
Add pumpkin, and let boil for about 10 minutes
Stir in the coconut milk.

And there you have it folks, a totally healthy, delicious meal that you will love. Promise. 
(Next time I plan on adding soft tofu and blend it in to add some serious protein)
Oh, and its totally vegan! (if you care)


Gena said...

Oooh! This sounds so good. I'm making it tonight! We love curry anything!

Vashti said...

I think I know what I am making for dinner!

Tif said...

1) should have followed the directions and used a large pot...3 sauce pans later!

2) I didn't have curry powder, a detail I overlooked until it was too late to turn back! Luckily taco seasoning, chili powder, paprika and cumin taste alright.

3) yum!!!! I had about 10 cups of fresh pumpkin to use and this was a fantastic use of some of it! Pairing it with salmon, brown rice and spinach!

Alisha and Braeden said...

Oh my! We love curry and that sounds SO good!

Emma said...

YEEEEEEESSSSSSSS!!!!! It is so good- I think this is our dinner tonight.