Pumpkin Curry
Pumpkin Curry — made with diced pumpkin, carrots, onions, and spinach — is here to prove that pumpkin isn't just for pies and lattes!
Ingredients
- 1 tablespoon neutral-tasting vegetable oil
- 1 medium onion diced
- 4 cups diced pumpkin or kabocha squash or butternut squash
- 3 medium carrots sliced
- 3 tablespoons red curry paste
- 1 14-ounce can coconut milk
- 1 cup vegetable stock
- 1 15-ounce can chickpeas drained and rinsed
- 4 cups baby spinach or baby kale chopped
- 2 tablespoons thinly sliced basil leaves
- salt and pepper to taste
Instructions
- Heat the 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.
- Add the pumpkin and carrots and cook for 5 more minutes, until they begin to soften.
- Stir in the curry paste, broth and coconut milk. Add the chickpeas and bring the mixture to a boil, then partially cover the pot, reduce hit to medium-low and simmer for about 20 minutes, or until the vegetables are tender.
- Mix in the spinach until just wilted.
- Season with salt and pepper to taste and top with sliced basil.