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!
Order your Tall Tree organic produce by email, phone or here.