One Pot Yellow Pumpkin Curry

Image source: minimalbaker

Ingredients

• 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

Method

Serves 2

1. 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.

2. 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.

3. Once the broth is well seasoned add in the broccoli, lemon juice, cashews and cover and simmer for another 4 minutes.

4. 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.

5. Garnish with coriander and serve over plated rice or quinoa!

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