Pumpkin Curry

By Joyce Bunderson Published: July 21, 2010

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 …

Ingredients

• 4 cups pumpkin roasted, cut into 1-inch cubes
• 1 cup yellow onion sliced
• 1 cup red pepper chopped
• 1/4 cup cilantro chopped
• 2 tablespoons lime juice
• 1/3 cup coconut grated
• 1 teaspoon garlic minced
• 1-2 teaspoons turmeric
• 1 pinch red pepper flakes
• 1 teaspoon paprika
• 1 teaspoon cumin ground
• 1 tablespoon extra virgin olive oil
• 1 teaspoon mustard ground
• 3-4 teaspoons curry powder
• 2 cups vegetable or chicken broth (low sodium works fine)
• 2 cups garbanzo beans rinsed and drained
• 1 pound shrimp shelled
• to taste salt
• 2-5 cups brown rice steamed

Instructions

1. I washed off this pumpkin that I used for decoration this past fall.
   
2. Roast the pumpkin at 350°F until tender; allow to cool.
   
3. Remove the stem and skin.
   
4. Separate the flesh from the skin, and seeds.
   
5. Cut the pumpkin into chunks; store the leftovers in the freezer.
   
6. Sauté the onions and peppers in the olive oil.
   
7. Add the coconut and spices, stir for a minute or two.
   
8. Add the broth
   
9. Add the remaining ingredients except the shrimp.
   
10. Stir in the shrimp, heat for a few minutes until shrimp are done. Serve on brown rice.
    

• Course: Entrée
• Skill Level: Beginner