MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant. Serve without Raita.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the garam masala is gluten-free.

 

“I will defend pumpkin until the day I die. It's delicious. It's healthy. I don't understand the backlash. How did pumpkin become this embarrassing thing to love but bacon is still the cool flavor to add to everything? I don't have anything against bacon; just don't come after pumpkin like it's a crime to love an American staple.” -Anna Kendrick, Scrappy Little Nobody

The refrigerator light goes on...

This recipe is really delicious and you can take it as spicy is you want by adding a bit of cayenne pepper along with the red pepper flakes. The spice is a great balance to the sweetness of the pumpkin and the umami flavors of the chickpeas and onions.

 

Pumpkin Curry



Servings: 4 | Serving size: about 1 1/2 cups

Cooking time: 45 minutes

This recipe can easily be multiplied and keeps well for several days in the refrigerator.

Serve over Brown Rice or Cilantro Rice or Cumin Rice.

This recipe requires that you make Raita first.

1 Tbsp. olive oil
4 cloves garlic (thinly sliced)
1 Tbsp. fresh ginger (finely minced)
1 large onion (thinly sliced)
1 tsp. ground cumin
2 tsp. garam masala
2 tsp. ground coriander
1/2 tsp. ground turmeric
1/4 tsp. red pepper flakes (optional)
2 - 15 ounce cans garbanzo beans
1/2 cup light coconut milk
1/2 tsp. salt
1 lime (juiced)
1 - 15 ounce can pumpkin
1/2 cup fresh cilantro (coarsely chopped)

Pumpkin Curry recipe from Dr. Gourmet

Place a medium sauce pan over medium heat.

Add the olive oil, and when it is hot, add the garlic and ginger.

Cook for about 2 minutes. Stir frequently.

Add the onion and increase the heat to medium high.

Cook for about 5 minutes. Stir frequently.

Add the cumin, garam masala, coriander, and red pepper flakes.

Cook for about 1 minute. Stir frequently.

Add the garbanzo beans, coconut milk, salt, lime juice, and pumpkin.

Stir well and reduce the heat to medium low until the curry is just simmering.

Simmer for about 25 minutes and add the cilantro.

Stir and then serve topped with the Raita.

Nutrition Facts

Serving size = about 1 1/2 cups

Servings = 4

.

Amount Per Serving

Calories 294 Calories from Fat 54
% Daily Value
Total Fat 6g 9%
    Saturated Fat 2.5g 13%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 346mg 15%
Total Carbohydrates 50g 17%
    Dietary Fiber 14g 56%
    Sugars 11g
Protein 13g
Vitamin A 300% Vitamin C 20%
Calcium 10% Iron 30%
Vitamin K 60mcg Potassium 722mg