Pumpkin Coconut Curry
Last time I showed you how to make your pumpkin purée, which will work wonderfully in your usual pumpkin pie, pumpkin cookies, pumpkin cheesecake, pumpkin muffins. But today I’m going to show you a completely different way to use it that is super delicious and also super simple. And completely from scratch.
Pumpkin curry. The thing I absolutely love about curry is that it’s versatile, depending on the season and what you have on hand. Yes, there are specific recipes for specific dishes, but really, once you get the basics down, you can do what you want with it.
The star of this curry is Garam Masala. Garam Masala is an Indian spice blend made with all or most of the following: cumin, coriander seeds, cardamon, black pepper, cinnamon, clove, nutmeg, fennel, and saffron. Making your own garam masala is magical and incredibly fragrant, but since this is supposed to be a quick weeknight meal, let’s go with a store-bought spice blend this time. Honestly, this dish can be thrown together in less than 15 minutes if you’ve already cooked your own pumpkin and soaked & cooked the chickpeas (and the rice you’re going to serve it with) and have them waiting in the freezer for a happy use like this one. Not only is this dish quick and easy, it is really nutritious! Pumpkin is packed full of Vitamins A and C, potassium (even more per serving than a banana), fiber, and beta-carotene. That’s just the start. Adding the properly prepared beans and spinach, onion, garlic, ginger, and lemon are all palate pleasing, but are all helping out the body, too.
Looks good, right? Great Indian-style curry in 15 minutes, without getting take-out is totally my kind of comfort food. On top of it making my mouth happy, I’m comforted knowing exactly what’s in my dinner.
- 1 tablespoon unrefined extra-virgin coconut oil (or other cooking oil)
- 1 medium onion, minced
- 2-3 cloves garlic, minced
- 1/2 inch piece of ginger, minced
- 1.5 teaspoons Garam Masala (if you can't find it, any curry powder blend will work well)
- 2 cups pumpkin purée (or 1-15oz can pumpkin)
- 2 cups cooked chickpeas (or 1-15 oz can, drained and rinsed)
- 1 or 2 handfuls baby spinach, washed and patted dry
- 1 can full-fat coconut milk
- juice of 1 lemon
- salt to taste
- In a small heavy-bottomed pot, heat coconut oil over medium-high heat until melted. Add the onion and a pinch of salt and cook until softened and light golden brown. Push the cooked onion to the sides to make a well in the middle and add the garlic and ginger. Cook until fragrant, about 15~30 seconds. Immediately add the Garam Masala and cook, stirring frequently to prevent burning, until very fragrant and the color darkens slightly.
- Lower the heat to medium-low and add the pumpkin, chickpeas, and coconut milk. Stir together and bring to a gently simmer before adding the spinach. Once the spinach is wilted, take off of the heat, squeeze the lemon over the top, and season with more salt to taste.
- Serve with naan or on top of cooked Basmati rice.
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