Pumpkin Curry. To warm you up on those chilly evenings and amp up your immunity during cold season. You have turmeric and ginger, for their anti-inflammatory properties; you have coconut milk for its creamy, soothing qualities; you have your leafy greens. Oh how we love (and need) those leafy greens…
Vegan, gluten-free, dairy-free
Recipe by Jentry Lee Hull
Yields 8 Servings
- 1 Tbsp. neutral oil (avocado, grapeseed)
- 1 large onion, finely diced
- 3-4 garlic cloves, pressed and finely minced
- 1 Tbsp. ginger, finely minced (I used The Ginger People)
- 2-15oz. cans organic coconut milk*
- 1-15oz. can organic pumpkin puree
- 1 cup vegetable broth + more to thin, if desired
- 3 Tbsp. red curry paste (I used Thai Kitchen)
- Juice from 2 limes
- 1 Tbsp. maple syrup, optional
- 1 Tbsp. tamari
- 1 tsp. cardamom
- 2 tsp. dried turmeric (or use fresh and mince)
- 1 tsp. cayenne
- salt, to taste
- 1-15oz. can (or 1 ½ cups cooked) chickpeas, drained and rinsed
- 3 large handfuls curly kale or other hardy greens*
- brown jasmine rice (I used Lotus Foods)
- roasted sweet potatoes
- In a large sauce pan over medium heat, sauté onion for about 5 minutes, or until lightly caramelized and tender.
- Add minced garlic and ginger. Stir and cook another minute or so, being careful not to burn.
- Incorporate coconut milk, pumpkin puree, vegetable broth, curry paste, lime juice, maple syrup, tamari, spices, and salt.
- Reduce heat to low, partially cover and simmer for 15-18 minutes. Stir to prevent sticking.
- Adjust seasoning to taste and stir in cooked chickpeas.
- Serve over fresh greens, brown jasmine rice, and/or sweet potatoes, and enjoy!
- For a richer flavor, use two cans of regular (not light) coconut milk. For a lighter flavor, use one can of regular coconut milk and double the broth.
- Greens can be left raw. Pouring the hot curry on top will gently cook them without compromising the nutrients.