Pumpkin Curry

This recipe was a gift from our friend Chrissy, and is a go-to for us in the cooler months. Roasting the pumpkin a day or 2 in advance makes for an easy preparation. Perfect for a Sunday evening autumn meal! And, toddler approved.


What You'll Need:

1 onion, chopped
2 cloves garlic, minced
1 inch piece fresh ginger, minced

1 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp sea salt

2 tomatoes, chopped
2 fresh chilis, chopped (or choose to top with crushed red pepper when serving)

1 pound fresh roasted pie pumpkin, cubed**
1 Tbsp red curry paste
1 c veggie stock

1 sliced ripe banana
1 can chickpeas, rinsed and drained

2 c brown rice

**Preparing the pumpkin**

Pie pumpkins are available for purchase at most groceries this time of year. It will be with the winter squash varieties, NOT with the carving pumpkins and decorative gourds smile emoticon

To roast: Preheat oven to 400* 
Cut off top and bottom, then slice lengthwise. Gut seeds, and save for roasting and snacking. Place pumpkin face down in a roasting pan with 1-2 inches water. Pop into the oven for 30 minutes, or until a fork slides out from the flesh easily. Cool on a cutting board, facing up.


Saute onion, garlic and ginger until aromatic. Add spices. Toss to coat.

Stir in tomatoes, chilis. Cook for an additional 2 minutes.

Add curry, cooked pumpkin and veggie stock. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes.

Meanwhile, cook rice.

Stir in banana and chickpeas. Serve over brown rice.


Serves 4. Freezes well. Your belly will thank you.