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 pair well with nearly anything.
Creamy pumpkin goes so well in savory dishes, even though most of us think of pumpkin pie first (no complaints from me on that). Plus, this time of year I always seem to have an extra cup or two of pumpkin purée in my fridge from making gluten free pumpkin bread or other yummy season recipes, so adding into a dish like this is helpful and delicious.
Feel free to spice up this curry 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! I’ve even eaten this dish out at Thai restaurants and they’ve used chunks of pie pumpkin in the dish as if it were butternut squash, so you always have that option, too!
- 1 Tbs. extra virgin olive oil
- 1/2 cup diced red onion
- 1 Tbs. peeled and diced fresh ginger root
Vegetable Ingredients - Choose 2-3 Options
- 1/2 cup red, orange or yellow bell pepper
- 1 large zucchini squash OR 2 pattypan squash OR 1-2 cups butternut squash -- cubed
- 1/2 bunch asparagus
- 1 cup okra, diced
- 1 cup green beans (string first)
Sauce and Spice Ingredients
- 1 cup pumpkin purée
- 1 can (13.5 ounces) coconut milk (full fat or light), shaken
- 1/2 tsp. chili powder
- 1 Tbs. ground cumin
- 1/2 tsp. Chinese 5 Spice
- 1/2 tsp. sea salt, to taste
Protein Ingredient Options
- 2 pounds (32 ounces) firm or extra firm tofu, pressed OR chicken breast OR shrimp OR other protein of choice
- 1 – 2 tsp. chili oil, to taste (optional)
- 1/4 cup fresh basil leaves for garnish
Gluten Free Grain
- 1 cup quinoa, millet or rice, cooked according to package directions
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. For squash, cook until fork tender. 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.
Amount Per Serving Calories 489Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 34mgSodium 398mgCarbohydrates 69gFiber 13gSugar 16gProtein 31g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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