The nice thing about this dish is that it is very low in fat, sugar and salt. If you’re striving to eat a lower sodium diet, the use of spices can really help; it can mask the lack of sodium. This is a great example of Mediterranean-style diet; whole grains, vegetables and fish. Dr. Grandpa and one of our college grandson's really enjoyed this recipe.

Pumpkin Curry

Ingredients:

4 cups roasted pumpkin, cut into 1-inch cubes

1 cup sliced yellow onion

1 cup chopped red pepper

¼ cup chopped cilantro

2 tablespoons lime juice

1/3 cup grated coconut

1 teaspoon minced garlic

1 – 2 teaspoon turmeric

a pinch of red pepper flakes

1 teaspoon paprika

1 teaspoon ground cumin

1 tablespoon extra virgin olive oil

1 teaspoon ground mustard

3 - 4 teaspoons curry powder

2 cups vegetable or chicken broth (low sodium works fine)

2 cups rinsed and drained chick peas (garbanzo beans) (low sodium works fine)

1 pound shelled shrimp

Salt, if desired

Steamed brown rice

Directions:

Roast the pumpkin at 350°F until tender; allow to cool. Cut the pumpkin into 1-inch cubes. Put any surplus pumpkin into a freezer container for another recipe.

Sauté the onions and peppers in the olive oil. Add the coconut and spices, stir for a minute or two.  Add the remaining ingredients except the shrimp. Heat until hot. Stir in the shrimp, heat for a few minutes until shrimp are done.

Serve over brown rice.

I washed off this pumpkin that I used for decoration this past fall.

Now my pumpkin is soft and crinkly.

Remove the stem and skin.

Separate the flesh from the skin, and seeds.

Cut the pumpkin into chunks; store the leftovers in the freezer.

Saute the onions and peppers.

Add the spices.

Add the broth.

Add the remaining ingredients, except shrimp and heat.

Serve on brown rice.