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

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 tablespoon Roasted Cajun Pumpkin Seeds (garnish - optional)
• 2 tablespoon Easy Roasted Pepitas
• chili peppers (optional)