It’s fall, so that pretty much means pumpkin everything. Pumpkin lattes, pumpkin overnight oats, pumpkin muffins, pumpkin pasta sauce.… my list could go on and on. While brainstorming a new mouth-watering dinner dish, I stumbled upon Emilieats website. She had created a pumpkin curry that sounded absolutely perfect. Of course, I need to put my own spin on it, so with some extra spices and adding sweet potato, I’ve created my own spin of Emilie’s beautiful pumpkin curry!
- 2 tablespoons of olive oil for cooking
- 1 chopped yellow onion
- 2 teaspoons of garlic cloves
- 1 cups of chopped carrots
- 1 cup of chopped tomato
- 2 chopped sweet potatoes
- 1 can pumpkin puree (NOT Pumpkin Pie Mix – which is almost all sugar)
- 1½ cups cooked chickpeas, drained and rinsed
- 1 tablespoon curry powder
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon turmeric
- 1 tablespoon cinnamon
- ⅛ teaspoon cayenne pepper
- 1 can coconut milk (I used full-fat)
- 1 cup water
- In a large wok heat the olive oil over medium heat and add the chopped onions.
- Cook the onions for about 5 minutes then add the garlic, carrots, tomatoes and sweet potatoes.
- Continue to cook it for another 7-8 minutes. You may see that you need to add more oil, if this is the case, add your second tablespoons of olive oil to the wok.
- Next, add your pumpkin puree, chickpeas and spices and continue to stir and mix it all together for another few minutes.
- Your last step is to add the can of coconut milk and water and bring the wok to a boil. Stir, then turn the heat to simmer and cover the wok.
- Let it sit for 20 minutes, stirring frequently. While it is cooking, you can make quinoa or brown rice to serve alongside the curry. I’m served my over a bed of brown basmati rice.
Like always, make sure to use organic ingredients. Organic food contains fewer pesticides and toxins, organic farming is better for the environment and organic food is often fresher because it doesn’t contain harmful preservatives.