Pumpkin and Carrot Curry + China Market Scenes
Made with fresh pumpkin and hearty carrots, this creamy and filling Pumpkin and Carrot Curry is perfect for fall and so simple to make.
Servings: 4 Servings
Calories: 263kcal
Ingredients
- 1 red onion chopped
- 1 tablespoon freshly grated ginger
- 4 cloves garlic minced
- 1 red chili chopped
- 1 tablespoon curry powder
- Salt and pepper to taste
- 2 cups sliced carrots
- 2 cups cubed pumpkin
- 1 can coconut milk
- ⅓ cup Homemade Pumpkin Puree
Instructions
- In a large saucepan, saute the chopped onion in water until soft and translucent.
- Add in the fresh ginger and garlic and saute another minute or two until fragrant.
- Add in the chili, curry powder, and salt and pepper to taste and stir until the onions are coated in curry powder. After 1 minute, add in the sliced carrots, cubed pumpkin, coconut milk and pumpkin puree and mix to combine.
- Bring the mixture to a boil, then cover the sauce pan and reduce the heat to a simmer and allow the pumpkin and carrots to cook until fork tender, about 20 minutes. Stir occasionally.
- Serve over steamed rice.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days.
Nutrition
Calories: 263kcal | Carbohydrates: 20g | Protein: 4g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 62mg | Potassium: 773mg | Fiber: 4g | Sugar: 7g | Vitamin A: 18930IU | Vitamin C: 30mg | Calcium: 77mg | Iron: 5mg