One Pot Yellow Pumpkin Curry
Image source: minimalbaker
Yellow Pumpkin, peeled, cubed (2 cups) ‡
Red Bell Pepper, sliced (1 pc) ‡
Broccoli, florets (1 cup) ‡
Leeks, finely chopped (1/4 pc) ‡
Garlic, minced (1 tbsp) ‡
Ginger, minced (1 tbsp) ‡
Red Chili, sliced (1 pc)
Coconut Milk (2 cups) ‡
Coconut Sugar (1 tbsp)
Fresh Turmeric, minced (1/2 tsp) ‡
Lemon Juice, (1 tbsp) ‡
Red Thai Curry Paste (2 tbsp)
Coconut Oil (1 tbsp) ‡
Roasted Cashews (1/3 cup)
Cilantro, for garnish ‡
Soy Sauce (1 tbsp)
Sea Salt, to taste
Black Pepper, to taste
‡: available in Tall Tree Organic Subscription
In a large pot add the coconut oil, leeks, ginger, garlic and red chili and sauté for 4 minutes, stirring frequently. Add in the red bell pepper, curry paste and continue stirring for 2 minutes. Then add the pumpkin and stir well for another 2 minutes.
Then add coconut milk, coconut sugar, turmeric, sea salt, soy sauce and bring to a simmer over low – medium heat. Once it starts simmering, cover and cook for 10-15 minutes.
Once the broth is well seasoned add in the broccoli, lemon juice, cashews and cover and simmer for another 4 minutes.
Once cooked together, scoop out half the broth excluding the broccoli and blend in a processor till smooth and creamy and return to the pot, cooking with the original stew.
Garnish with coriander and serve over plated rice or quinoa!