Tuesday, November 5, 2013

Pumpkin Curry

It's finally documented... my love for pumpkin is getting a little bit out of control! Today I'm sharing a super-easy pumpkin curry recipe. This is a great weeknight dinner, and leftovers store really well, so if you're cooking for a family, you can double the recipe and take leftovers with you for lunch for a few days. (If you're only cooking for one or two... you'll have plenty of leftovers as is.) I love this recipe because it tastes very authentic, using only a few spices that you can buy at a regular grocery store. Usually, when I try to make Indian, I can tell that I've made the sauce since the spice balance isn't quite right. Now all I need to find is a recipe for naan... don't worry, I will share when I do.

I choose to use chickpeas as the protein source in this recipe (I imagine that lentils would work well too, if you don't have chickpeas) and for that reason, I'll take the time to highlight them as a Laudable Legume. In 1/4c dry, you'll find 6g of fiber and 8g of complete protein. Chickpeas are also a great source of manganese, folate, and iron. Additionally, they are probably the most universally loved legume: I don't know anyone who doesn't like hummus and falafels!

Pumpkin Curry

1 can pumpkin puree
1 can light coconut milk
1 can chickpeas, washed & drained
1 package frozen spinach (or 1 package frozen peas also works very well)
1 potato, peeled and cubed (this can be omitted if you're really trying to get dinner on the table quickly!)
1/4c raisins
1/4c walnuts (can be omitted if you're allergic to nuts)
1T (yellow) curry powder
1T turmeric
1T cinnamon
1t crushed red pepper flakes
1t garlic

Peel potato and cut into cubes. Place in a pot of water and bring to a boil. Meanwhile, start your rice. Mix pumpkin, coconut milk and spices in a large pot. Use a whisk to combine thoroughly. Taste and add more spice based on your preferences. Once the sauce is appropriately seasoned, add chickpeas, spinach (or peas), potatoes (when ready), raisins, and walnuts. Cover and let simmer until vegetables are cooked and infused with curry flavor (~15 minutes). Serve over brown rice. Enjoy!

My apologies for the picture... the curry was gone before I had a chance to take another!


  1. Is pumpkin puree different than pumpkin pie filling? Seriously, I need to ask. :-)

    1. Hi Wendy, Good question! They are slightly different... pumpkin puree can be used to make pumpkin pie filling, however canned pumpkin pie filling has the spices and sugar already added. The only ingredient in pumpkin puree should be pumpkin and the label should read something like "Pure Pumpkin" whereas pumpkin pie filling will be marked as such and the ingredients will read pumpkin, sugar, spices, ect. The cans are often stored next to each other and look alike so take an extra look to be sure when you're buying! Hope this helps :)

  2. Finally made this. So delicious!!! Thank you.

    1. Awesome! Glad you enjoyed it & it came out well :)

  3. What size can of pumpkin puree? 15 oz? 29 oz? Or, how many cups?