The Roasted Pumpkin
- 1 lb. squash (butternut, kabocha, acorn, or cinderella are all great varieties to use in this recipe)
- 1 teaspoon oil
- 1/4 teaspoon each: cinnamon and cayenne
Coconut Pumpkin Curry
- 2 teaspoons coconut oil
- 1 medium onion, chopped
- 2 tablespoons chopped ginger
- 4 garlic cloves, smashed
- 3 apples, divided
- 1 – 15-ounce can pumpkin
- 1 – 15 ounce can coconut milk
- 2 tablespoons maple syrup (omit for Whole30)
- Juice from 1 lime
- Sea salt, to taste
- 1/2 cup toasted pecans
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- Turn your oven to 400 degrees and line a baking sheet with parchment paper.
- Cut the squash into slightly larger than bite-sized pieces and put them on the baking sheet. Toss with the oil, cinnamon, and cayenne. Roast for 20 minutes in the oven, or until the squash is soft.
- While the squash is roasting, heat the coconut oil in a large pot over medium-high heat. Add the onion and let it cook until it is nicely browned. While the onion is cooking, add all the spices to a small bowl.
- Add the ginger and garlic to the onions and cook for 1 minute. Add the spices to the pot and stir for 1 minute.
- Add one apple (cored and coarsely chopped), the pumpkin, and 2 cups of water to the pot. Cover the pot (the curry will splatter) and cook for 10 minutes. Carefully transfer the curry to your blender and blend until smooth. Return the curry to the pot.
- Add the coconut milk, maple syrup (if using), and lime juice to the pot and stir well. Season to taste with sea salt. Stir in the remaining 2 apples (cored and diced) and the roasted squash and keep the curry on the heat for a couple minutes to soften the apples.
Curry is always great served with rice, cauliflower rice, or a side with naan.
If you’re using kabocha or acorn squash, you can leave the skin on. In the pictures, I used kabocha squash.