Pumpkin Curry

Fall is in the air and the chilly weather makes me crave warm food.  And pumpkin.  Every year, I cook pumpkin and freeze it in small containers to enjoy all winter.  I like it sweet or savory.  This Indian inspired recipe will warm you without being overly spicy.

Pumpkin Curry

2 cups cooked pumpkin or squash
1 cup sliced zucchini
1/2 cup chopped bell pepper
1 cup chopped fresh tomatoes
1 cup chopped kale
2 green onions
1 Tbs nutritional yeast
1 tsp sea salt
1/2 tsp each:  ginger, turmeric, fenugreek, garam masala and ground coriander
1/2 Tbs avocado oil (or other oil suitable for high heat cooking)

Heat oil in frying pan and add onions and bell peppers. Saute on medium heat until tender. Add all remaining ingredients, cover and simmer on medium-low heat, stirring occasionally. Cook until zucchini is tender. Serve over brown rice or quinoa.



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2 Responses to Pumpkin Curry

  1. I will try this.
    The pumpkins in a nearby pumpkin patch are growing and some are already for sale. I like all about pumpkins: their funny shape, their taste and bright orange colour.
    Cheers, Paula

  2. Janie says:

    Me too Paula! I’m not crazy about the cold weather coming but I am crazy about all the wonderful squash.

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