Pumpkin Coconut Curry
Nov 25, 2023
Pumpkin Coconut Curry
Serves 4 • Total Time: 30 minutes • FODMAP rating: medium
Try pumpkin in a savory way with this curry dish. Creamy, thick, fragrant curry with pumpkin and veggies, served over rice. Any leftover pumpkin can be used for a delicious sweet treat!
Ingredients
1 onion, chopped
3 cloves garlic, minced
3 carrots, cut into ½ inch pieces
2 sweet potatoes, cubed
2 cups (15 oz) canned pumpkin
1 cup vegetable broth
3 teaspoon Garam Masala*
1 tablespoon curry powder
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon ground ginger
½ teaspoon turmeric
1 tablespoon coconut sugar (or other sweetener)
1 (15 oz) can coconut milk, light or regular
1 lime, juiced
2 large handfuls fresh spinach
chopped cilantro and cashews, for topping
1 cup rice, preferably brown
Instructions
1.Stovetop Method for cooking rice: Put 1 cup rice, 2 cups water, and ½ teaspoon salt in a small pot with a lid.
2.Let cook for about 17 minutes while you make the curry.
3.Making the curry: In a pot, water sauté onion and garlic on medium to high heat.
4.When the onion and garlic begin to brown, add vegetable broth.
5.Then add sweet potatoes, carrots, pumpkin and spices. Stir until combined and let cook 3 to 4 minutes until the spices are fragrant.
6.Decrease heat to medium-low and then add in the coconut milk and coconut sugar, continuing to stir as it bubbles.
7.Let cook for about 12 to 15 minutes until the carrots and sweet potatoes are soft.
8.Remove from heat and stir in spinach until wilted.
9.Taste and add more curry powder, salt and pepper to taste. A pinch of cayenne pepper can be added for more heat.
10.Serve over rice with chopped cilantro and cashews on top.
*Don’t forget to preload on vegetables before you eat!
*This can easily be made in a slow-cooker. Simply combine all the ingredients (except rice, spinach and toppings) and stir well. Let cook on low 6 hours, or on high 3-4 hours. Stir in spinach just before serving. Cauliflower and/or garbanzo beans would be delicious additions, as well!
*FODMAP Swaps: Keep sweet potato portions to under ⅔ cup and increase as tolerated; keep onion and garlic under 1 teaspoon, remember that garam masala may also contain it as well; keep pumpkin portions to under ½ cup and increase as tolerated
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