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It’s that cold-outside-craving-comfort-food time of year again, and this gluten free pumpkin curry is just the thing. Make it vegetarian (Meatless Monday, anyone?) or add your favorite protein — the savory spices pairs well with nearly anything.
Creamy pumpkin goes so well in savory dishes, even though most of us think of pie first (and is there anything wrong with that?). Feel free to spice it up by adding more chili powder or chili oil — it’s super yummy that way — but as written, the recipe is mild enough for tamer palates. Also, get creative with the veggies; this recipe is a great opportunity to clean out your refrigerator!
So I guess what I’m saying is think of this gluten free pumpkin curry recipe as your base — add more and make it your own!
In a large wok or sauté pan, warm oil over medium-high heat, then add diced onions; toss and cook for 5 minutes or until the edges begin to brown. Add ginger and continue to sauté for another minute.
Prepare vegetables by washing and cutting into bite-sized pieces — either slices or cubes, to suit your taste. Add to pan and cook until softer and the edges begin to brown lightly. Add pumpkin purée, coconut milk and all remaining spices.
Stir in cubed tofu or other protein cut into bite-sized pieces (shrimp may remain whole). Cook for 10 more minutes over medium-high to high heat, stirring frequently and cooking until chicken is no longer pink or shrimp is pink and no parts are translucent; tofu will be ready to serve after ten minutes of cooking but the spices will deepen in flavor by cooking longer. If the curry begins to cook down and become too thick, simply add more water or coconut milk.
Pull off leaves of basil and stir into the curry, reserving some for garnish. Drizzle with chili oil, if desired.
Serve over cooked quinoa, millet or rice, or on its own.