Friday, October 28, 2011

Pumpkin Curry

Fall is absolutely my favorite season. Not least because pumpkins are in such abundance!

My love for coconut, spice, and pumpkin prompted this yummy recipe....

Pumpkin Curry
- Put the juice of one orange, or 1/4c concentrate, into a saucepot on medium high
- Add diced/chopped vegetables of your choice - I used 1 yellow onion, bell pepper strips, and mushrooms. Saute until onions are translucent and veggies are softened to your liking.
- Add 1 cup of cooked chopped pumpkin or butternut squash, 1 cup chopped cooked tofu or chicken breast, and 1 can of chickpeas (rinsed and drained) and heat until warmed through.      **option: you can use uncooked chicken and cook with the veggies
- Add either 1 can of light coconut milk, or 1/3 can of coconut milk plus some water, and 2 tablespoons of curry seasoning powder. Add a few handfuls of fresh spinach. Simmer a few minutes until flavors are well combined and spinach is wilted.
- Turn the heat off. Add a splash of low sodium soy sauce or tamari. 
- Garnish with fresh basil leaves and enjoy!!!

*May be served over rice or pasta, but is excellent alone

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