Easy Pumpkin Curry

Hurry, hurry it’s time for curry! One pot easy to make Pumpkin Curry that is. This is my kind of recipe – quick and easy to prep and only one pot to wash. Fall is definitely in the air here and we are ready for warm, savory dishes that will warm us up from the inside out. This is a mild curry but if you want to bump up the heat you certainly can. We most often think of pumpkin for sweet recipes but it works equally as well in savory dishes. A little fresh, cubed, sugar pumpkin adds flavor, fiber and helps add creaminess to this dish. This recipe was shared with me by my friend, Nick Davoren from Local Spicery. In fact we went to interview him and have a cooking demonstration – Tom captured it all on video for you as well.

We received an email asking if we could do a video on the different Curry Blends. I knew I wasn’t qualified to do so, but I knew that Nick, the only Spicerer I happen to know, would be just the right person to teach us about the origins of curry.

It was delightful to cook with Nick. The Pumpkin Curry is so easy, you can make it for a weeknight meal but it’s also perfect for entertaining. Get your rice started cooking and by the time the curry is ready the rice will be too. Add a simple salad and dinner is served.

Nick and his wife Evelyn own and operate Local Spicery where the mill their own spices in small batches. This guarantees that the spices you purchase are as fresh as possible and you can smell and taste the difference. They are by far my favorite spices to cook with. All natural spices of the highest quality. No irradiation/ETO, no fillers, no added gluten, no GMO, no anti-caking agents. They offer an amazing array of SOS free seasoning blends as well. That means no salt, no oil and no sugar are added.

Just one pot to wash – I love dishes like this. Look at all that color from bright red bell peppers, dark green Tuscan kale and chunks of golden pumpkin.

For this dish, Nick chose Local Spicery Bo – Kaap Curry. This spice blend is made in small batches with coriander, fenugreek, cardamom, turmeric, cumin, pepper, Chilies, mustard seed, clove, ginger and fennel. It’s a mild aromatic curry from South Africa. Named after an area of Cape Town, Bo – Kaap Curry dishes, are generally made using fresh vegetables. Not as hot as traditional Indian curries, the rich, full body flavor is enhanced by fresh flavorful ingredients like what you will find in the Easy Pumpkin Curry recipe. Purchase the spices from Local Spicery.

Add 1 T to a cup of boiling water for a quick, easy SOS free umami flavored broth. Hand blended in small batches with veggies, herbs and spices. So convenient, easy to use and it doesn’t take up a lot of space in the pantry. We take this when we go on road trips so we can easily make our broth and use it in the Instant Pot to make soups. You can purchase it from Local Spicery.

We hope you enjoy watching this video where Nick shows me how to make Pumpkin Curry.

When I made this I didn’t have a Sugar Pumpkin so I used a small Kabocha Squash. No need to peel it as the outside gets very soft when cooked and you can eat it. That is such a time saver. I only had 1 sweet red pepper so I also used half of a sweet orange pepper. I added one jalapeno pepper finely diced instead of adding cayenne or a Chili powder. I used a can of light coconut milk instead of full fat. To make it more hearty for Tom I, before serving it I also ended up adding half a can of garbanzo beans to the pot. I used the organic shredded Kale from Trader Joes – already washed and chopped. A little fresh lime juice is also a nice touch.

Add a salad and you have a delicious meal. I made a salad with baby spring mix, fresh apple slices, green grapes cut in half, mandarin oranges, red onion and pumpkin seeds. For dressing I made the Creamy Balsamic Dressing using the Ginger Orange version.

This is the one Nick made for us with the sugar pumpkin at Local Spicery. Delicious!

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Substitutions

Sugar pumpkin – any sweet winter squash like butternut, kabocha, honey nut, red kuri – many to choose from

Canned Coconut Milk – canned light coconut milk – unsweetened plant milk with 1/2 teaspoon coconut extract

Red Onion – yellow or white onion

Sel – acious salt substitute – any salt substitute or 1/2 teaspoon salt if you cook with salt

Bo – kaap curry seasoning – your favorite mild curry blend

Tuscan Kale – any kind of kale, or your dark leafy greens, spinach, collard greens

Red bell peppers – any kind of peppers or cauliflower, broccoli, carrots – or a combination of your favorite vegetables

Lime – lemon

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