By Shannon Sarna for The Nosher
When you think of pumpkin and spices, your mind likely jumps to pumpkin pie spices like ginger, cinnamon, clove and nutmeg. But did you know that pumpkin and curry also pair perfectly?
A quick google search for pumpkin curry will reveal an array of recipes such as pumpkin curry empanadas (does someone want to make these for me?), pumpkin curry with chickpeas and slow cooker vegan pumpkin curry. If you have never cooked with curry before, this is a great introduction, since it really combines the familiar flavors of pumpkin and corn with the slightly exotic taste of curry. You will wonder why it’s taken you so long to combine these delicious flavors.
1 small onion
2 garlic cloves
1 Tbsp curry powder
1 cup fresh or frozen corn
3 cups pumpkin puree (fresh preferably, but canned is fine too)
1 quart vegetable or chicken stock
1 1/2 cups coconut milk
salt and pepper
1. Heat olive oil over medium heat in a large pot. Add onion and corn and saute until onions are translucent, and corn looks plump and yellow. Add curry powder and garlic and continue cooking another 2-3 minutes, until curry is toasted and fragrant.
2. De-glaze the pot with 1/2 cup vegetable broth, scraping bottom of pan until all bits have been cleaned off. Add pumpkin puree and continue to stir until smooth and heated through. Add vegetable broth.
3. Bring to a boil and then reduce heat to simmer for 20 minutes. Add coconut milk and salt and pepper to taste.
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