Fiery Fusion: Spice up your Fall with Spicy Pumpkin Curry

Today’s Special: Spicy Pumpkin Curry

Being a lover of all things spicy and comforting, I decided to whip up a unique dish that combines the sweetness of pumpkin with the heat of aromatic spices. This Spicy Pumpkin Curry is perfect for a cozy night in or a festive fall get-together.

Ingredients:

• 500g of diced pumpkin
• 400ml of coconut milk
• 1 can of chickpeas, drained and rinsed
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1 tablespoon of grated ginger
• 2 tablespoons of curry powder
• 1 teaspoon of cayenne pepper
• 500ml of vegetable stock
• Salt to taste
• Pepper to taste
• 2 tablespoons of olive oil

Kitchen Tools:

• knife
• cutting board
• large pot
• wooden spoon

To start, heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until fragrant. Next, sprinkle in the curry powder and cayenne pepper, stirring well to coat the onions.

Add the diced pumpkin to the pot, along with the drained chickpeas. Pour in the coconut milk and vegetable stock, bringing the mixture to a gentle simmer. Let the curry cook for about 20-25 minutes, or until the pumpkin is tender.

Season the curry with salt and pepper to taste, adjusting the spices if needed. Serve the Spicy Pumpkin Curry hot over steamed rice or with warm naan bread.

The total weight of the cooked dish is approximately 1200g, with 4 servings. Each serving weighs around 300g, and has an estimated calorie count of 350.

One unique tip for this recipe is to add a squeeze of fresh lime juice to the curry just before serving. The acidity brightens up the dish and complements the rich flavors of the pumpkin and spices perfectly.

I hope you give this Spicy Pumpkin Curry a try and enjoy the warming flavors it brings. Feel free to customize the recipe with your favorite vegetables or protein sources to make it your own culinary creation!