’Tis the season for pumpkin, as you all well know. I feel like I’m a latecomer to the party since I haven’t posted anything with pumpkin yet this fall!
I realize that there’s no shortage of pumpkin recipes in the blogging world; nevertheless, I’m going to make it up to you. Every Friday from now until Thanksgiving I’m going to post a different pumpkin recipe. I decided to start with a savory dish, since pumpkin is most commonly used in sweet applications (and I guess I’m just a little bit of a rebel like that, lol).
This curry has a nice balance of sweet, spice, and heat, and I like to squeeze fresh lemon juice on top right before serving for a little tang. It’s great served with basmati rice or naan bread, or eaten on its own as stew.
- 2 tablespoon olive oil
- 1 medium-large onion, diced
- 3 medium carrots, thinly sliced
- ¼ teaspoon crystal salt
- 1 large tomato, diced
- 1-2 jalapenos, deseeded if desired, and minced (more or less to taste)
- 2 large cloves garlic, minced
- ½-inch piece fresh ginger, grated
- 1½ teaspoons Garam Masala Spice Mix, divided
- ½ teaspoon ground coriander
- ¼ teaspoon black pepper
- ⅛ teaspoon cinnamon
- 1 bay leaf
- 1 cup pumpkin puree
- 2 cups low-sodium vegetable stock
- 1 (15 oz) can garbanzo beans (chickpeas), rinsed and drained
- ¼ cup canned full-fat coconut milk
- Fresh lemon wedges, for serving (optional)
- Fresh parsley or cilantro leaves, for garnish (optional)
- Heat the oil in a medium saucepan over medium-high heat; add the onion, carrot, and salt, and cook until the onion is starting to soften, about 5 minutes, stirring occasionally.
- Add the tomato, jalapeno, garlic, and ginger, and cook 2 minutes, stirring constantly. Add 1 teaspoon Garam Masala, coriander, black pepper, cinnamon, and bay leaf, and cook 1 minute more, stirring constantly.
- Add the pumpkin and vegetable stock; bring up to a boil.
- Cover the pot (leaving the lid ajar), and turn heat down to simmer; cook until the carrots are tender, about 10 to 15 minutes.
- Add the chickpeas and cook 3 minutes, then add the coconut milk and cook until warm throughout, about 2 minutes. Stir in the remaining ½ teaspoon Garam Masala.
- Taste and season with additional salt and pepper as desired.
- Serve with fresh lemon wedges to squeeze on top, garnished with fresh parsley or cilantro, if desired.
Get the Ingredients for My Recipe from Swanson Health Products:
I’m sending this recipe off to Swanson’s 2011 Blogger Recipe Contest!