This recipe was inspired by the cutest & loveliest pumpkin that was given to me by a friend who grew it in her garden. I absolutely love the combination of squash + curry, so it felt altogether perfect to me to create a warming & nourishing new pumpkin curry recipe to share with you all here. This recipe is really not very labour intensive at all, although I do love to let things simmer and come together with a little extra time in the pan, so try not to rush this recipe. As with most curries & stews, this meal just gets better with age and is extremely good reheated as a warm lunch or as a second dinner (it has great volume!). Also, if you are willing to part with any, it makes a wonderful meal to share with friends during the Fall or Winter season (the kids LOVE it too!).
Do not, I repeat, DO NOT omit the cashew cream! You can whip it up while the curry is simmering and only takes a few minutes once your cashews are soaked! It adds the perfect bit of sour to this curry that puts it over the top in the taste department! Plus you can use the leftovers as a chip dip with salsa & black beans! YUM 😋
Nourishing Pumpkin Curry with Cashew Cream
Makes 8 - 10 servings
Prep & Cook time: 45 mins
1 large shallot, diced
3 Tbsp coconut oil
1 1/2 tsp salt
2” piece of fresh ginger, peeled & minced
1” piece of fresh turmeric, minced
4 large cloves of garlic, minced
1 small pumpkin, peeled & chopped into 1” cubes
4 packed cups broccoli florets, cut up into bitesize pieces
2 cups mushrooms, sliced
1 medium red pepper, diced or sliced
1 1/2 cans full fat coconut milk
1 cup veggie broth
2 Tbsp red curry paste
2 tsp curry powder
1 tsp cumin powder
Lots of fresh pepper
4 packed cups baby spinach
1 Tbsp maple syrup
1 Tbsp tamari
1 Tbsp sesame oil
Juice of 1 lime
Cashew Cream for Serving
Fresh Cilantro
Toasted Cashews
In a large, heavy bottom, pot or wok, heat shallots and coconut oil over medium heat until sizzling and softened. Add salt.
Add ginger, turmeric, garlic, cubed squash and broccoli, and saute until fragrant and vegetables are starting to soften (7 mins). Add mushrooms & pepper and saute a few more minutes.
Add coconut milk, vegetable broth, curry paste, and spices. Bring to a boil, then reduce to a simmer for 20 - 25 minutes until vegetables are tender.
Add spinach and stir to incorporate. Add maple syrup, tamari, sesame oil, and lime juice, stir and simmer to incorporate flavours (another 10 mins). Adjust flavours as needed.
Serve alone or with your favourite grain, topped with cashew cream (recipe below), fresh cilantro, toasted cashews, and more lime, if needed. Enjoy!
Cashew Cream
1 cup cashews soaked overnight OR soaked in boiling water for 30 mins, drained & rinsed
1/2 cup water
Juice of 1 lemon
1/2 tsp salt
1/2 tsp onion powder
Place all ingredients in your blender and blend until creamy. Transfer to a glass jar. Will keep 5-7 days in the refrigerator.