Ingredients
Method
- In a Dutch oven, sauté Onions and Pumpkin over high heat until Onions are soft and just starting to darken. When your pan starts to glaze up, add a small quantity of the broth to deglaze. Add Garlic and Ginger, and continue to sauté for a few more minutes before adding Curry Powder, Sel-acious and milled Chile (optional). Before the spices start to burn, add the remaining Broth, Coconut Milk, and Bell Peppers. Stir and heat until boiling then reduce to low. Cover and simmer for 25-30 minutes, until the Pumpkin is soft and the curry has reduced to the texture of gravy. Add greens, increase heat to high and allow to bubble until greens have wilted.
- Optional: Add the juice of 1 Lime
Notes
Substituitions:
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
I made this using a kabocha squash, no need to cut the skin off, it softens and can be eaten, used light coconut milk, and a jalapeno pepper. Delicious!