Thai Pumpkin Curry in a Whole Roasted Pumpkin - Healthy World Cuisine

Name: Thai Pumpkin Curry in a Whole Roasted Pumpkin - Healthy World Cuisine
Total time: 45 min
Ingredients: 2 small pie pumpkins; 1 tablespoon oil; salt (to taste); 1/2 onion (or about 1/2 cup peeled and chopped); 1 inch knob fresh ginger (peeled and grated); 3 cloves garlic (peeled and minced); 1 tablespoon red curry paste (or to taste); 1 teaspoon curry powder (we used Ziyad brand as that is what we had on hand. Adjust amount to your desired heat level. ); 1 teaspoon turmeric powder; 1 tablespoon brown sugar (or sugar alternative of choice ); 13 ounces coconut milk (or 1 can (403 ml) (light or regular)); 2 tablespoons soy sauce (or tamari to keep gluten free); 2 tablespoons creamy peanut butter (or nut butter of choice. We used an all natural peanut butter.); 2 cups pumpkin or squash; 1/3 to 1/2 cup water (to thin out curry to allow the pumpkin to cook); 15 ounces chickpeas (canned , drained and rinsed well (also known as garbanzo beans)); 2 cups spinach (or fresh greens of choice like sweet potato greens or quick cooking veggies like baby bok choy, chopped- optional); 2 tablespoons lime juice (or juice from one lime); 2 cups steamed rice (optional or can use cauliflower rice. Only needed if not serving inside a roasted pumpkin bowl. ); cilantro ((coriander) garnish - optional); 2 tablespoons Roasted Cajun Pumpkin Seeds (garnish - optional); 2 tablespoons Easy Roasted Pepitas; chili peppers (optional)

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Try our vegan Thai Pumpkin Curry with chickpeas for an easy meal. Serve it inside a roasted whole pumpkin bowl for a festive fall dinner.

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Ingredients

2 small pie pumpkins
1 tablespoon oil
salt (to taste)
1/2 onion (or about 1/2 cup peeled and chopped)
1 inch knob fresh ginger (peeled and grated)
3 cloves garlic (peeled and minced)
1 tablespoon red curry paste (or to taste)
1 teaspoon curry powder (we used Ziyad brand as that is what we had on hand. Adjust amount to your desired heat level. )
1 teaspoon turmeric powder
1 tablespoon brown sugar (or sugar alternative of choice )
13 ounces coconut milk (or 1 can (403 ml) (light or regular))
2 tablespoons soy sauce (or tamari to keep gluten free)
2 tablespoons creamy peanut butter (or nut butter of choice. We used an all natural peanut butter.)
2 cups pumpkin or squash
1/3 to 1/2 cup water (to thin out curry to allow the pumpkin to cook)
15 ounces chickpeas (canned , drained and rinsed well (also known as garbanzo beans))
2 cups spinach (or fresh greens of choice like sweet potato greens or quick cooking veggies like baby bok choy, chopped- optional)
2 tablespoons lime juice (or juice from one lime)
2 cups steamed rice (optional or can use cauliflower rice. Only needed if not serving inside a roasted pumpkin bowl. )
cilantro ((coriander) garnish - optional)
2 tablespoons Roasted Cajun Pumpkin Seeds (garnish - optional)
2 tablespoons Easy Roasted Pepitas
chili peppers (optional)