After Halloween I always have so much pumpkin purée and I wanted to try a new recipe. I wanted something kind of classic but with a twist. I love my curries, soups or stews so I knew that’s where I was going with it.
Usually, I will use my fresh pumpkin in baking pies, cookies, raw snacks or for breakfast in my homemade pancakes or waffles. I thought this would be a nice change.
I will admit if you’re not a pumpkin lover than you may not like this recipe. My fourteen year old son took one bite and said “Ma, I taste the pumpkin!” I tried telling a white lie and say no there’s no pumpkin it’s curry. It didn’t work. He turned his head to it. Then again he doesn’t like anything pumpkin except roasted pumpkin seeds. An upside to his not liking it, was my two year old loved it! He kept asking for more. I even had to give him some from my plate. Hubbz actually enjoyed it too! So it’s up to you. If you want to try a really good fall spiced curry this might work for you!
You never know until you try it though!
To start, add in 1 tablespoon of oil over medium-high heat to a large skillet. Once hot, add in the shallots. Cook 3 minutes until the shallots darken a little bit. Add in the garlic and cook for 2 additional minutes.
Next, be sure to chop your veggies that need dicing.
Add the mushrooms, carrots, peas, corn and tomatoes to the shallots and garlic, then stir to combine. Add more oil to pan if needed. Lay the cover over the skillet on an angle. Don’t completely cover the skillet; cook about 10 minutes, until carrots are slightly tender.
TIP: While waiting for that to cook, measure out your spices and add to one bowl. It will be much easier instead of adding each spice to your skillet. Easier cleanup too. If that’s not your thing, then do you!
Once you let the mixture cook for 10 minutes you can add in the pumpkin, chickpeas as well as all of the spices listed. Stir until thoroughly combined.
Add in the coconut milk and kale, mix it around while it thickens. Then add in the water, a half cup at a time.
Bring the mixture to a low boil, then turn down the heat and let it simmer 25 minutes, until carrots are fully tender.
Serve over quinoa, rice, or another grain substitute; side of avocado, fresh squeezed lime juice and or some sriracha!