Pumpkin Curry

I’ve really been trying to up my meal prep game. This internship is 40 hours a week, and my first 9 weeks I have to bring my own lunch. It’s been interesting packing for – actually 6 days a week because I have my internship 5 days and then I work the morning / lunch shift on Saturdays. Let me just tell you, packing your lunch at 9pm is not fun. However, having premade delicious pumpkin curry that you can throw into your lunch bag for the next day is fun.

pumpkin curry 1

Pumpkin screams fall. It’s delicious, hearty, full of flavor and nutrients, and can be shoved into just about anything (read: oatmeal, muffins, soup, curry…). Today, we are shoving pumpkin into curry.

Curry is fun because it’s different. Do you ever feel like you’re in a food rut? Like you’ve eaten more black bean burgers and salads than you can count? If you need to be pulled out of the rut, try this. It’s super easy and you really can’t mess it up.

pumpkin curry 2

This originally calls for coconut milk (like, the canned kind. the thick, good kind.) but I never know what to do with the other 10oz of coconut milk so I decided to try plain greek yogurt and increase the vegetable broth instead. AND IT WORKED. {Actually, I also tried it with tomato paste instead of canned tomatoes because we were out and I didn’t realize, and while it worked, I prefer the canned tomatoes. So, I left it there for you guys. You’re welcome.}

Also, I know I said brown rice or quinoa, but we actually put it over this thing from Costco. It’s a quinoa and kale mixture and you find it in the frozen section. They come in like 2-3 serving size bags and they’re amazing because they’re ready in 3 1/2 minutes in the microwave. And that’s what’s pictured. If you don’t have a Costco membership, find someone who does. Tis the season, right? Costco shopping is way more fun when you’re sharing it with someone else.

pumpkin curry 3

Pumpkin Curry
Adapted from Julia’s Album

2 tsp olive oil
1 onion, chopped
4 cloves garlic, chopped
1 c pumpkin
1 c canned tomatoes
1/4 c plain greek yogurt
1 1/4 c vegetable broth
1 can black beans, drained and rinsed
1/2 can garbanzo beans, drained and rinsed
2 tbsp red curry paste
2 tbsp honey
Quinoa or brown rice

  1. Sautee the onion and garlic in the olive oil in a medium-sized pot over medium heat until soft and translucent.
  2. Add the pumpkin, canned tomatoes, plain greek yogurt, vegetable broth, and beans. Stir until well combined.
  3. Add the curry paste and stir until combined. Add honey and stir until combined.
  4. Bring to a boil then simmer for 20 minutes to allow flavors to develop. Serve over quinoa or brown rice.

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