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Savory Fall Pumpkin Dish

November 05 2013 - 12:00 PM

After I made these pumpkin muffins last week, I was left with a problem. Too much leftover pumpkin puree. Once you’ve exhausted the dessert ideas, it’s hard to think of a savory option for an ingredient that’s usually associated with dessert. My go-to is always ethnic food.

Pumpkin curry is actually incredibly easy to make and only requires a few ingredients for the sauce plus some clutch spices. Bonus – it’s vegan by using coconut oil and coconut milk instead of butter and cream. You can mix in whatever protein or vegetables you prefer, like chicken, okra, sweet potato and spinach. My variation uses shrimp, cauliflower, kale and chunks of real pumpkin.

If you happen to have a crock pot, by all means bring it out for this recipe. The sauce is the perfect liquid for cooking the protein and veggies in. If not, precook your ingredients a bit, and you can pull this dish together in under half an hour.

What do you do with leftover canned pumpkin? Read the full pumpkin curry recipe here >>

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