I love pumpkin and from the looks of the grocery store aisles, so does everyone else. Pumpkin spiced cookies, coffees, cakes, and candles.
Do they make pumpkin spiced toilet paper yet?
Rather than eating processed junk that tastes like pumpkin, try eating some actual pumpkin.
Second to pumpkin pie, one of my favorite pumpkin recipes is pumpkin coconut curry. Curry and pumpkin were meant for each other. Several of the spices that go into many styles of curry, after all, are also found in pumpkin spice.
I hope you enjoy this quick and easy dish. If you try it, I’m sure my soul warming Manly Green Pumpkin Coconut Curry will become a staple this fall and winter.
- 1 Tbsp coconut oil
- 1 large onion
- 2 cloves garlic
- 6 cups cooked pumpkin
- 32 oz. vegetable broth
- 13.5 fl. oz. coconut milk
- 3 Tbsp coconut sugar
- 1 Tbsp yellow curry blend
- 1 Tbsp garam masala
- 1/2 stick cinnamon
- 1 tsp red pepper flakes
- 1 tsp fresh, cracked black pepper
- Heat dutch oven with coconut oil to a medium heat. Slice the large onion and mince 2 cloves of garlic. Add the onion and garlic to the dutch oven. Cook until the onion is transparent.
- Season the onion and garlic with yellow curry blend, garam masala, cinnamon stick, red pepper flakes, and black pepper. Cook until the spices become fragrant.
- Add the remaining ingredients. Salt to taste.
- Cook the pumpkin curry for 20 minutes over medium heat.
- Enjoy the pumpkin coconut curry by itself or serve over rice.