Vegetarian Pumpkin Curry
Don’t be intimidated by curry! This recipe makes it easy to prepare and oh-so delicious. This simple dish of pumpkin, bell peppers and fragrant fresh basil and coconut milk is ready in just 25 minutes.
- 1 cup canned light coconut milk, divided use
- 2 tbsp. vegetarian red curry paste
- 2 cups low-sodium organic vegetable (or chicken) broth
- ½ tsp. sea salt (or Himalayan salt)
- 1 lb. raw pumpkin, cut into large cubes (about 3½ cups)
- ½ medium red bell pepper, sliced
- 4 kaffir lime leaves (optional)
- ½ cup chopped fresh basil
- 1 tbsp. black sesame seeds (optional)
- 1 tbsp. unsweetened shredded coconut (optional)
- 3 cups cooked brown rice, hot
Here are your instructions:
Heat coconut milk and red curry paste in medium saucepan over medium-high heat, stirring frequently until well mixed.
Add broth, salt, pumpkin, bell pepper, and lime leaves if desired. Bring to boil. Reduce heat to medium-low; cook, stirring occasionally for 10 to 12 minutes, or until pumpkin softens.
Add basil, sesame seeds (if desired), and coconut (if desired); cook for 1 to 2 minutes. Remove lime leaves.
Place ½ cup of rice in each of six serving bowls and top with pumpkin mixture.
Tip: If you have an Asian market in your area, you will be able to find kaffir lime leaves and Thai basil (which you can use instead of regular basil).