Coconut Roasted Pumpkin Curry
A blended curry of canned pumpkin, apples and coconut milk, warmed with curry powder and garam masala, finished with roasted squash, fresh apple and toasted pecans. It eats as a thick, mildly sweet bowl over rice or with naan.
Ingredients
The Roasted Pumpkin
- 1 pound squash, butternut, kabocha, acorn, or cinderella
- 1 teaspoon oil
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne
Coconut Pumpkin Curry
- 2 teaspoon coconut oil
- 1 onion, medium, chopped
- 2 tablespoon ginger, chopped
- 4 clove garlic, smashed
- 3 apple, divided
- 1 can pumpkin puree, 15 ounce can
- 1 can coconut milk, 15 ounce can
- 2 tablespoon maple syrup, omit for Whole30 (optional)
- 1 lime, juiced
- sea salt, to taste
- ½ cup pecans, toasted
The Spices
- 2 tablespoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon coriander
- ½ teaspoon turmeric
Method
- Turn your oven to 400 degrees and line a baking sheet with parchment paper.
- Cut the squash into slightly larger than bite-sized pieces and put them on the baking sheet. Toss with the oil, cinnamon, and cayenne. Roast for 20 minutes in the oven, or until the squash is soft.
- While the squash is roasting, heat the coconut oil in a large pot over medium-high heat. Add the onion and let it cook until it is nicely browned. While the onion is cooking, add all the spices to a small bowl.
- Add the ginger and garlic to the onions and cook for 1 minute. Add the spices to the pot and stir for 1 minute.
- Add one apple (cored and coarsely chopped), the pumpkin, and 2 cups of water to the pot and stir well. Cover the pot (the curry will splatter) and cook for 10 minutes. Carefully transfer the curry to your blender and blend until smooth. Return the curry to the pot.
- Add the coconut milk, maple syrup (if using), and lime juice to the pot and stir well. Season to taste with sea salt. Stir in the remaining 2 apples (cored and diced) and the roasted squash and keep the curry on the heat for a couple minutes to soften the apples.