Pumpkin Curry

This was a natural recipe to follow Halloween and is a new Autumn favorite, also perfect for the days following Thanksgiving when you’re tired of roast dinner. It’s also super easy. You can use freshly diced pumpkin, for a longer cook time or even better this is the recipe to make when you have roasted a pumpkin and have way too much of the roasted flesh, as we did. In a pinch, you can use 2 cans of pumpkin, but it won’t be nearly as delicious and more soupy vs. lumpy chunks of pumpkin floating in the curry - my favorite! Enjoy.

Drizzle olive oil

1 yellow onion, diced

1 carrot, diced

1 red cayenne chili

1 bay leaf

1-inch ginger, minced

3 large garlic cloves

1 1/2 teaspoons garam masala

1 teaspoon cumin

1/2 teaspoon turmeric

1 can chickpeas, drained

1 can full fat coconut milk

3 cups freshly roasted pumpkin (or 2 cans pureed pumpkin)

2 cups water

1 1/2 teaspoons salt

2-3 Tablespoons lime juice

Serve with: rice & top with red chili flakes, chopped cilantro and lime wedges

Method:

*Crock-pot method: skip steps below & place all ingredients in the crock-pot and cook on low for 6 hours.

1. Pre-heat a large Dutch oven with a drizzle of olive oil, pan-fry the onion, carrot, red cayenne chili and bay leaf until the onion is translucent.

2. Add the ginger, garlic, and spices to the Dutch oven and saute 30 seconds.

3. Add the chickpeas, coconut milk, pumpkin, water, salt and lime juice. Bring to a gentle simmer and cook approximately 30 minutes for the flavors to meld. *Cover for a thinner curry, cook uncovered for a thicker curry.

4. Serve with toppings of your choice. Enjoy