Pumpkin Curry

Here's a scrumptious and flavorful pumpkin curry that's such a cinch to make.  It's not too spicy either, so the kiddos should all love it too. 

Pumpkin season really is the best!  

INGREDIENTS:

- 1 tablespoon extra virgin coconut oil

- 1 medium sized onion

- 1 bell pepper (I like red or yellow)

- 1 BPA-free canned coconut milk

- 1 cup pumpkin puree (this kind or homemade)

- 1 cup water

- 1 tablespoon curry powder

- 1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

- 1 1/2 teaspoons sea salt (or to taste)

- 1 head broccoli, chopped into florets

- 1 sweet potato, chopped into 1-inch chunks

- Optional: 2 tablespoons Grade B maple syrup (more or less to taste)

- quinoa or riced cauliflower to serve it over

DIRECTIONS:

1.  Melt the coconut oil in a large pot or skillet over medium heat, and saute the onion and pepper until tender; about 8 minutes.

2.  Add the coconut milk, pumpkin puree, water, curry, cinnamon, ginger and salt, and stir well to combine.

3.  Add the broccoli florets and sweet potato chunks into the sauce, and stir well to coat.  Bring the sauce to a simmer, then cover and allow the veggies to cook until fork-tender; about 15 minutes.

4.  Taste the sauce and add more salt if needed, then add the maple syrup in a little at a time until desired sweetness. 

5.  Serve warm over quinoa, or cauliflower rice and enjoy!

Approximately 4 servings

(Adapted recipe from here)