Even if it tests well, I probably won’t use this in The Scramble until Fall when cans of pumpkin need to be used up, but this is pretty irresistible:
Coconut Pumpkin Vegetable Curry
Prep + Cook = 30 minutes
4 servings (or 6?)
This is a rich and creamy curry without all the fat of traditional Indian curries, inspired by a recipe from subscriber Diana Molavi. Serve it with Indian Naan or Pita bread and basmati rice.
2 Tbsp. canola or vegetable oil
1 potato, cut into ¾ inch cubes
1 small yellow onion, diced
2 carrots, sliced
½ tsp. paprika
1 Tbsp. curry powder
15 oz. canned cannellini beans
½ - ¾ cup water, divided
1 cup canned pumpkin
½ cup light coconut milk
½ tsp. – ¾ tsp. salt, to taste
1 cup peas
In a large skillet, heat the oil over medium heat. Add the potatoes, onions and carrots and cook them for 3 – 4 minutes until the start to soften. Add the paprika and curry powder, and add ¼ cup of water, if the mixture is getting dry. Cook it for about 2 more minutes, then stir in the beans, pumpkin, coconut milk, remaining water, and the salt. Bring it to a low boil, cover, and simmer it for about 15 minutes until the potatoes are fork tender, stirring occasionally. Add the peas and cover it for another minute so they cook into the sauce. Serve it over the rice or scoop up the curry with the naan or pita bread.