Oh man, I love a good curry. Trey and I have a spot in Springfield (Thai Express for all you locals!) where they know our order without us having to say it—two orders of red curry with tofu. Sometimes I get extra veggies and no rice but other than that, it’s always the same.
But this post isn’t about red curry, or take out. It’s about a super easy pumpkin curry that you can throw together in minutes at home. There’s really not much that’s traditional about this dish; it just combines the flavors of pumpkin with coconut milk and spices that are somewhat reminiscent of many Indian dishes that I enjoy. It’s a bit of a hodgepodge, but it’s really good. So I thought I’d share. 🙂
And you can serve this over any rice (I used brown long grain basmati here) with sautéed vegetables or prepared tofu.
8 oz. pumpkin puree
2 cloves of garlic
1 tablespoon olive oil or ghee
1 can (13.5 oz) coconut milk
1/4 teaspoon cardamon
1/2 teaspoon cumin
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon paprika
1/2 teaspoon cayenne
salt + pepper to taste
cilantro and pumpkin seeds (pepitas) to serve
Mince the garlic and finely chop the onion. Sauté in the oil or ghee for 3-4 minutes until softened and fragrant. Add the coconut milk, pumpkin puree, and all the spices except for salt and pepper. Whisk together and cook over medium heat until everything is warmed through. Taste and add salt and pepper to your liking.
Note: If you’re enjoying these as part of the Weekday Weekend Challenge be sure to serve over a whole grain rice or quinoa.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.