I recently picked up my co-op share, and found that one bag was super light while the other was exceptionally heavy. My curiosity was immediately piqued, “what hidden treasures lay at the bottom of this heavy bag?” I carefully unloaded all of the produce lying on top, which included cauliflower, apples, pears and peppers, and to my delight I found a giant cheese pumpkin at the bottom of the bag! Cheese pumpkins aren’t cheesy at all, but their name comes from their resemblance to a large wheel of cheese. (I prefer to think of it as a large wheel of Daiya.) I had never made one before, so I accepted the challenge my co-op share had presented me with, and headed to the kitchen to make a large pot warm curry – the first one I’ve made since the weather turned cool. The onion, carrots and spinach I used were also from my co-op share, and the pumpkin was so large that I only used half of it for this recipe, so look for the other half in another recipe soon.
- 1 medium onion, diced
- 1 tablespoon coconut oil
- 3 tablespoons red curry paste
- 13.5 ounce can coconut milk
- 1 cup vegetable broth
- 4 cups cheese pumpkin, kabocha squash or butternut squash, peeled and cut into small cubes
- 3 medium carrots, sliced
- 1 ½ cups cooked chickpeas
- 2 cups spinach, chopped
- 2 tablespoons thinly sliced basil leaves
- Heat coconut oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, until it turns translucent and starts to brown a little.
- Stir in the curry paste, broth and coconut milk. Add the carrots, squash and chickpeas and bring to a simmer. Partially cover the pot, reduce hit to medium low and simmer for 20 minutes, or until the vegetables are tender.
- Mix in the spinach until just wilted and top with the sliced basil.
- Serve hot with cooked brown rice and enjoy!
Serves 4 – 6
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