Pumpkin Curry

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Blending sweet and savory, this wonderfully wholesome stew packs in the veggies. Serves five.

Veggie base

In a large sauce pan in some oil, fry up

  • 1 medium onion
  • 1 inch fresh ginger
  • 4 large carrots
  • 1 head of cauliflower
  • 1 bunch kale, stems removed

Sauce base

  • 1 large can pumpkin puree (like the kind you use to make pumpkin pie
  • 1 large can coconut milk

Spice blend

  • 1 inch of fresh ginger finely minced
  • 1 t ground cloves
  • 2 t cinnamon
  • 1 t allspice
  • 1 t salt
  • freshly ground black pepper to taste
  • 2 T brown sugar


First, fry the onion and fresh ginger. When the onion is translucent and beginning to brown, add the carrots and continue frying about 5 minutes. Next add the cauliflower and fry for another 2 minutes. Lastly add the kale and cover for 2 minutes. Your goal is to get all the veggies to a point where they are just softening all at the same time (onions need the most time and kale needs the least). Alternately, fry each vegetable separately in order to have more control over each ingredient. Once the veggies are beginning to soften add the pumpkin puree and the coconut milk. I've found that it is easier to mix everything together if you first mix the pumpkin and coconut milk in a small bowl, and then add that to the saucepan. Finally add the spices: cloves, cinnamon, allspice, salt, pepper, and sugar. Then let the whole thing simmer on low for about 5-10 minutes until the cauliflower and carrots are soft

Enjoy as a stand-alone stew, or with a little avocado, or serve over rice, or over noodles (especially sweet potato noodles if you can find those).


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