Gluten Free Pumpkin Curry
Gluten Free Pumpkin Curry is a fantastic base recipe for any Meatless Monday or comfort food dinner you need to whip up when the weather starts to turn. Add your favorite protein and/or veggies and a flavorful dinner is served!
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Calories: 489kcal
Ingredients
Sauté Ingredients
- 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
Garnish
- 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
Instructions
- 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.
Nutrition Facts
Gluten Free Pumpkin Curry
Serving Size
1
Amount per Serving
Calories
489
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
8
g
Cholesterol
34
mg
11
%
Sodium
398
mg
17
%
Carbohydrates
69
g
23
%
Fiber
13
g
54
%
Sugar
16
g
18
%
Protein
31
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.
** 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.