Pumpkin Curry

pumpkincurry.jpg

I don’t usually like to admit when a meal is inspired by what I feed my dog, but, here we go: This week’s recipe is brought to you by leftover canned pumpkin, which my husband and I put in our puppy’s food bowl as a treat for Thanksgiving. (Too much?) Since then, I have made this perfectly spiced curry countless times.

I’ve written about curry, the Indian dish that refers to a specific combination of spices and is usually served in sauce form over rice and other things as a quick way to get something flavorful on the table. I usually start with curry powder and coconut milk, and the rest of the additions vary here and there. Pumpkin may be my favorite of all.

Pumpkin Curry

Olive oil

2 or 3 garlic cloves, minced

1 tablespoon ginger, minced

1 ½ tablespoons curry powder

1 (13.5-ounce) can coconut milk

⅓ cup canned pumpkin

Salt

Pepper

Red pepper flakes

Sriracha

Brown rice, cooked

Vegetables or chicken, cooked and roughly chopped

Fresh cilantro, chopped

Heat olive oil in a medium saucepan. Add garlic and ginger and stir until quite fragrant and starting to brown. Add curry powder and stir, cooking for about 30 seconds.

Add coconut milk to the pan and stir well, scraping up all those bits of spices stuck to the bottom of the pan. Bring to a boil, stirring often to incorporate spices with the coconut milk, then lower heat so it’s at a constant simmer.

Stir in canned pumpkin, then season with salt, pepper, red pepper flakes and sriracha to taste. I usually add about 1 teaspoon sauce to start.

Taste curry and adjust spice level. Let simmer for at least 15 minutes before serving.

Serve over cooked rice and vegetables.

Serves 3 to 4.

Source: Michelle Stark, Tampa Bay Times