Creamy Pumpkin Coconut Curry is that perfect Autumn dish that you can’t wait to come home to. Naturally Gluten Free.
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If you are a curry lover, you’ll love this dish! It’s full of the Autumn flavors of pumpkin and acorn squash. Then we have all the seasonings of turmeric, coriander and curry, plus others! The healthiness of kale, red peppers, peas. Can you just imagine the gorgeous aroma it must have while it’s cooking on the stove?
And then to top it off with Jasmine rice. I’m not sure if you’re familiar with Jasmine rice, but it’s awesome. It is moist and soft in texture when cooked, with a slightly sweet flavor. Steamed jasmine rice is ideal for eating with stir fries, with grilled or fried food items, and in soups. And CURRIES!
Did you know that there are many varieties of dishes that are called ‘curries’?
For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, could even be family preference. Such dishes they call by specific names which refer to their ingredients, spicing, and cooking methods.
Curry powder, a commercially prepared mixture of spices, is largely a Western creation, dating back to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.
And then there’s pumpkin …
Besides the fun with pumpkins at Halloween, they really are very good for you to eat. Like all orange vegetables they are rich in beta carotene. And pumpkins seeds, which are awesome when roasted, provide 7 grams of protein in a one ounce serving, almost the same as an equal serving of peanuts. Who would have known that these bright orange vegetables turned scary jack-o-lanterns on Halloween were so nutritious?
So let’s recap – yummy and aromatic Jasmine rice, curry and other delicious spices, pumpkin, squash, peas, broccoli, cauliflower, coconut milk. I feel like I’m standing in Whole Foods with all these yummy ingredients.
But guess what? You can be in the comfort of your own home when you make Creamy Pumpkin Coconut Curry. And you’ll love every minute of it and savor every drop.
And if you’re looking around for curry dishes, try searching at the top for “curry”, or simply click here and you’ll be magically transported to the recipe page with all the curries that are listed.
Creamy Pumpkin Coconut Curry
Jasmine Rice –
- 1 package Jasmine Rice
Pumpkin Coconut Curry –
- 1/2 tbsp coconut oil
- 1 1/2 tsp turmeric
- 1 1/2 tsp coriander
- 1 1/2 tsp curry powder
- cayenne just a pinch
- 1 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1 tsp cumin
- 2 bay leaves
- 2 pinches sea salt and cracked black pepper
- 1/2 tbsp apple cider vinegar
- 1 can pumpkin puree
- 1/2 cup white onion diced
- 2 medium carrots chopped
- 1 cup white sweet potato cubed
- 1 yellow or orange bell pepper sliced
- 1 jalapeno chopped (seeds removed)
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1/2 cup frozen peas
- 1 can garbanzo beans (chickpeas) rinsed and drained
- 2 cans coconut milk full fat
- 1 large handful kale rinsed and roughly chopped
- fresh cilantro garnish
- 1 handful roasted acorn squash sliced optional
Jasmine Rice –
- Cook according to package directions. Set Aside.
Pumpkin Coconut Curry
- Heat the coconut oil on medium heat. Add onions, carrots and jalapeno along with a pinch of sea salt and peppe, turmeric, cayenne, cumin, coriander, ginger, curry powder, and garlic powder. Saute on medium heat until onions are translucent.
- Add apple cider vinegar and deglaze the bottom of the pan. Add the pumpkin puree and coconut milk and stir until combined.
- Bring to a low boil and add in the bell pepper, sweet potato, cauliflower, garbanzo beans and broccoli and season with a pinch more of sea salt and black pepper. Reduce heat to medium low and cook for 20 minutes.
- Add your kale and frozen green peas and cook for another 20 minutes.
- Serve with Jasmine rice and garnish with fresh cilantro.
- I added some roasted acorn squash as well because I had some leftover, but this is just optional.