Spiced Pumpkin Curry

Well after all the difficulties I had taking pictures of the stuffed peppers I made sure I started making dinner plenty early yesterday.  I am happy to say that having sufficient natural light was not an issue.  Yay!  That is always a happy day in a photographer’s world:-)DSC_0758Isn’t it amazing how many different types of curry there are out there?  Yet they tend to get lumped into one general category of ‘curry’.  The curry possibilities are endless and you can really have fun creating curries that are tailored to your taste.DSC_0771I would classify this curry as mostly Indian with a hint of Thai to it as well.  Both Indian and Thai use a variety of vegetables in their curries, but the spices we use tend to lean towards an Indian base.  However, the use of coconut milk is more commonly found in a Thai curry.  At least that is what my husband told me and he is the household expert on curry so I tend to trust whatever he tells me:-)DSC_0782I began by chopping and dicing all the needed vegetables.  I think one of my favorite parts about curry dishes is the mountain of vegetables you get with it.  There is always a need for vegetables in our lives, right?DSC_0792After that dump all your vegetables, pumpkin, coconut milk and garbanzo beans into a skillet.  (You may use any meat of your choice if you want.  I decided to make this a vegetarian dish, but it can easily go both ways.)  Turn the heat up to medium and mix all your ingredients together, adding in the spices as well.  Nice and simple, just the way I like it:-)DSC_0799

Spiced Pumpkin Curry

1 bell pepper

1-2 heads of broccoli

4 oz mushrooms

3 carrots

1 onion

2 C pureed pumpkin

1 (15 oz) can + 1 C coconut milk

1 (15oz) can garbanzo beans (or a meat of your choice)

2 t salt

¾ t black pepper

1 T curry powder

¼ t ginger powder

1 t chili powder

½ t cumin

½ t cinnamon

  1. Dice onions and peppers. Peel carrots and slice thinly.  Cut broccoli into small pieces.  Add all vegetables into a skillet.
  2. Add pumpkin, coconut milk and garbanzo beans to the skillet and turn the heat up to medium as you mix all the ingredients together.  Slowly add in all spices.  Adjust to taste if needed.

*  We like to serve curry over rice, but quinoa or couscous would do as well.  Sometimes I just eat it by itself if my body has already had enough carbs.DSC_0808DSC_0801

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