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Ingredients:
2 tablespoon unsalted butter
1 medium onion, chopped
1 garlic clove, chopped
2 1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon Freshly ground pepper
2 lb. pumpkin, cubed
2 medium red potatoes, cubed
1 1/2 cup low-sodium chicken broth
3/4 cup golden raisins
3/4 cup frozen baby peas
fresh cilantro
Instructions:
To begin, heat up the butter in a large pan over medium- high heat. Then, once the butter has melted, add the chopped onion. Cook the onion until it is golden-brown, this may take approximately five minutes. Once the onion is cooked, add the chopped garlic and cook it together for an additional minute. Next, stir in the curry powder, salt and pepper to the mix. Once those ingredients have cooked together for approximately two or three minutes, add the potatoes and pumpkin. Then let those cook with the rest of the mix for approximately five minutes, stirring it frequently.
After all of that has cooked together, add in the broth and raisins. Then cover the pan and reduce the heat to medium. After it has cooked for approximately 15 minutes, add the peas into the pan. Then place the lid on the pan again and continue to cook until the pumpkin and potatoes are tender. This may take about five to 10 minutes more over the medium heat.
Once everything is cooked, and the potatoes and pumpkin are tender, garnish it with cilantro and serve!
Commentary:
Since pumpkins are still in season, here is another pumpkin recipe! I think this recipe is festive for Halloween, but with a twist on more traditional North American food with the curry. It is also very simple to make and has very few ingredients. The main task that takes time is chopping all the vegetables.
Make sure to prepare the pumpkin by cutting it, removing the seeds, and peeling it. I find it easier to prepare by cutting the pumpkin first in half then into smaller strips to make it easier to cut as it can be a little difficult.
This recipe yields about six smaller servings, so if you want more for a larger group or you want to make sure you have some for leftovers, you can make the recipe larger as needed.
The curried pumpkin and peas can be served with or over rice, with some crusty bread, or alone. It is hearty enough to be eaten as a meal but can be used as a side dish or appetizer if needed.
This recipe can be adjusted to suit your needs. For example, some people don’t like raisins, so you can easily take that ingredient out of the recipe. As long as you keep the base of pumpkin and potatoes the same you can add or take away any ingredient you think would fit, or you don’t like. Additionally, if you want to make the dish vegan or vegetarian you can substitute vegetable broth for the chicken broth and margarine instead of butter.