Creamy Pumpkin Curry and Rice
Ingredients
- 1 large onion, diced
- 4 cloves garlic + 1 inch fresh ginger, minced
- 3-4 tbsp red curry paste, or to taste
- 1 tsp turmeric
- 1 tsp cayenne
- 1/4 tsp cinnamon
- pinch of nutmeg
- 1/2 cup water
- 2 large carrots, diced
- 4 cups pumpkin, cut into cubes
- 1 bell pepper, sliced
- 1 14-oz can full-fat coconut milk
Preparation
In a large pot, heat some oil and sauté the onion, garlic, and ginger for 4-5 minutes.
Add in the curry paste and spices; incorporate well and fry until fragrant.
Add in the water, veggies, and coconut milk.
Bring to a boil, then cover and let simmer on medium-low heat until the pumpkin is tender (about 15 minutes).
Season with salt, pepper, and lemon juice to taste, then serve warm.
