One Pot Pumpkin Curry with Homemade Golden Naan | gf + vegan

One Pot Pumpkin Curry with Homemade Golden Naan | gf + vegan

Have you guys had enough of pumpkin yet? I obviously haven’t. A seasonal favorite, pumpkin is such a versatile ingredient. It can be baked, sautéed, roasted or pureed; it can be a savory meal or the star of a classic dessert. The mild flavors of pumpkin make the fruit (or vegetable) depending on who you ask, make it the perfect addition to many meals as it easily absorbs the seasonings and flavors it is immersed in. I always try to have a can of (organic) pumpkin puree in my pantry in case I decide to add it to whatever I’m making that week.

Not to mention, pumpkin is a highly nutritious food.

  • It’s high in Vitamin A which is essential for eye health and also boasts a high amount of beta-carotene (hence the vibrant orange coloring) which serve as anti-oxidants.
  • It’s high in Vitamin C which boosts the immune system and also collagen production. If you have runny noses or dry skin (characteristic of the winter months), try adding pumpkin to your diet to boost your health.
  • It’s high in fiber and potassium.

Last week, I made a pumpkin curry that was so good that I wanted to make it again and perfect the recipe to share with you guys. Skip the excess dirty dishes because all of your ingredients will simmer away in one pot with rich, aromatic spices like Thai curry paste, fresh ginger, cumin and cinnamon. You can serve this over a bed of fresh rice or with a side of naan. If you have the time to make your own fresh naan, I highly recommend it. In fact, I’m sharing a gluten-free version below that I adapted from another recipe.

This pumpkin curry is so satisfying and tastes just as good reheated throughout the week. I promise you’ll want to make it more than once too.

One Pot Pumpkin Curry with Golden Homemade Naan

An easy and flavorful dish that accommodates a variety of vegetables and protein paired with a golden and rich garlic naan to soak up those wonderful flavors.
Prep Time15 mins
Cook Time30 mins
Course: dinner, lunch, Main Course
Cuisine: Indian
Keyword: curry, pumpkin
Author: Sangha of Grace

Ingredients

  • 2 tsp EVOO or coconut oil
  • 1 large shallot chopped
  • 1 in fresh ginger grated
  • 3 cloves garlic minced
  • chili pepper of choice green chili, thai chili, etc.
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin or to taste
  • 1/2 tsp ground cinnamon or to taste
  • 2 tbsp Thai red curry paste
  • 1 can full-fat organic canned coconut milk
  • 1/2 can organic pumpkin puree
  • 1 can organic chickpeas rinse and drain
  • 1 bunch kale de-stalked
  • 2 medium organic sweet potatoes peeled and chopped
  • 1 tbsp fresh lime juice
  • tamari to taste

Instructions

  • Heat your oil in a large stove pot over medium heat. Add your chopped shallots and garlic with a pinch of salt and cook until mixture starts to brown.
  • Add your ginger and chili and begin to cook. Incorporate in your spices and continue to cook until spices are fragrant. Add in your thai red curry paste and continue to stir for 2-3 minutes.
  • Stir in the coconut milk, pumpkin puree and chickpeas and bring mixture to a soft boil. Then, lower the heat, add in the potatoes and continue to cook with the pot on for 10-15 minutes or until potatoes are slightly soft. Add your kale last and cook until leaves are wilted.
  • Add in your lime juice and season to taste with tamari. Feel free to add more cumin, cinnamon or turmeric as needed. Let simmer for 2-3 minutes.
  • Serve hot over rice or with garlic naan.

For the Gluten-free Naan, I used this recipe here by Gluten-Free On a Shoestring.

Notes

  • I let the dough rise for about 1.5 hrs instead of the 45 min. Let prove in a draft-free, room temp or slightly warm environment. I put my dough in the oven (while off).
  • To get the golden naan color, I substituted a ayurvedic ghee blend called Goldess Ghee which I got my from local ayurvedic salon the Lotus Room Ayurveda which has grass-fed butter, turmeric root, ashwagandha root, ginger root, cinnamon, cardamon, black peppercorns and sea salt in the dough in place of regular butter or ghee. You can also make your own spice blend by adding the pre-ground versions of the above ingredients to your dough AND regular butter or ghee to add more color to your naan before proving.
  • After frying up your dough, mix together garlic powder, your favorite herbs and olive oil and brush the mixture onto the front of each naan. Season with sea salt and serve immediately.

Hope you all enjoy!

Love,

Grace



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