Veggie Pumpkin Curry
by Maggie Michalczyk, RDN
- 1 1/2 tbsp. coconut oil
- 1 medium shallot, minced
- 2 tbsp. fresh ginger, minced
- 2 tbsp. garlic, minced
- 1 small red chili or serrano pepper, stem + seeds removed and thinly sliced
- 1 large red bell pepper, thinly sliced lengthwise
- 3 tbsp. red Thai curry paste
- 1 small sugar pumpkin
- 1 14-ounce cans light coconut milk
- ¼ c. Glean Pumpkin Flour
- 2 tbsp. maple syrup
- 1 tsp. ground turmeric
- 1 pinch of sea salt
- 1 tbsp. soy sauce
- 1/2 c. chopped broccoli
- 2 tbsp. lemon juice
- 2/3 c. roasted cashews
- 1 cup of quinoa, brown rice or cauliflower rice
- Fresh cilantro
- Lime wedges
- Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
- Add bell pepper and curry paste and stir. Cook for 2 minutes more.
- Meanwhile, cut pumpkin in half, scoop out the seeds and peel the skin off of one half of the pumpkin. Cube it and place that half in the bowl of the Ninja® Smart Screen™ Kitchen System with FreshVac™ Technology processor. Pulse until the pumpkin is very finely processed. You know you have the right consistency when the pumpkin looks riced.
- Add the finely riced pumpkin to the pot and stir. Cook for 2 minutes more.
- With remaining half of pumpkin cut into small cubes and add to mixture.
- Then, add coconut milk, pumpkin flour, maple syrup, turmeric, sea salt, and soy sauce and stir. Bring to a simmer over medium heat.
- Once simmering, slightly reduce heat to low and cover.
- Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with the flavors.
- Once pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 more minutes over low heat.
- At this time, take 1 cup of the mixture out of the pot (try to avoid the broccoli) and add it to the blender of the Ninja® Smart Screen™ Kitchen System with FreshVac™ Technology. Blend on low until just combined and add back into the pot. This adds thickness and texture to the curry.
- Return to pot and warm for a few minutes before serving.
- Serve as is or over quinoa, brown rice, cauliflower rice or a blend of two. And a squeeze of lime juice.
- Leftovers will keep in the refrigerator up to 3-4 days or in the freezer for 1 month.
Maggie Michalczyk is a Chicago-based registered dietitian who focuses on millennial nutrition and loves cooking and baking healthier versions of classic dishes and baked goods. When she's not cooking and baking in her own kitchen, Maggie loves exploring the food scene in Chicago and trying the latest workout trend. Her love for all things pumpkin takes center stage in the fall, and and strives to inspire people inside and out of the kitchen year-round.