Thursday, September 22, 2016

Pumpkin Curry

A throw-it-together, use-what-you've-got kind of meal. It's easy to vary the spices, add more vegetables, add in beans or nuts, use coconut milk, etc.!
Pumpkin Curry
diced onion
minced garlic
cubed pumpkin (pre-cooked until tender but not mushy)
curry powder
ground ginger
ground cloves
pumpkin puree
almond milk

Sweat the onion and garlic in the oil. Stir in the cubed pumpkin. Add the spices, pumpkin puree, and almond milk. Bring to a boil, stir, taste and adjust seasonings. Serve over rice.

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