Pumpkin Curry

This curry is AMAZING!  Unfortunately, peeling and cubing the pumpkin ain’t easy.  I’ll save this for weekends or holidays, but OMG, it’s so good.

Ingredients:

• 1 1/2 Tbsp coconut oil
• 1 shallot, minced
• 2 Tbsp minced garlic
• 1 small red chili or Serrano pepper, stem and seeds removed, thinly sliced (or 1/4 tsp red pepper flakes)
• 1 red bell pepper, thinly sliced lengthwise
• 3 Tbsp yellow or red Thai curry paste
• 3 1/2 cups peeled and cubed pumpkin
• 2 (14 oz) cans full fat coconut milk
• 2 Tbsp maple syrup
• 1 tsp ground turmeric
• 1/4 tsp salt
• 1 Tbsp gluten-free soy sauce (Tamari)
• 2 cups chopped broccoli
• 2 Tbsp lemon juice
• 1 cup roasted cashews
• Brown rice or quinoa for serving

Instructions:

1. Heat the coconut oil over medium heat.  Add the shallot, ginger, garlic, and chili pepper, sautéing for 2-3 minutes.
2. Stir in the bell pepper and curry paste and cook for about 2 minutes.
3. Stir in the pumpkin cubes and cook for 2 more minutes.
4. Add the coconut milk, maple syrup, turmeric, salt, and soy sauce, and stir.
5. Bring to a simmer over medium heat, then reduce heat to low and cover.
6. Simmer for 10 – 15 minutes, stirring occasionally, to soften the pumpkin flavor and infuse it with curry flavor.
7. Once the pumpkin is tender, add the broccoli, lemon juice, and cashews, and cover. Simmer for 3 – 4 more minutes.
8. Serve over rice or quinoa.  (Optional: garnish with fresh lemon wedges, basil, or cilantro.)

Adapted from:  The Minimalist Baker