Sunday, October 26, 2008

Recipe of the Week! (One-Pan Pumpkin Curry)

Pumpkins aren't just for carving! (Though I hope you do that, too.) Pumpkin contains a powerful antioxidant called beta-carotene, which gives it its orange color. Research shows that a diet rich in beta-carotene may prevents certain types of cancer and heart disease. Pumpkin is nutrient-dense, providing a variety of helpful vitamins, fiber and protein and is a very healthy carbohydrate choice. So dig in! This curry is delicious, nutritious and requires only a single pan. (And who wants to spend Halloween cleaning????)

1 pound pumpkin, cubed
1 teaspoon tumeric
1 teaspoon paprika
1 1/2 T. curry powder
1 cup water
1 cup low-fat coconut milk
1 teaspoon cumin
1 Tablespoon canola oil
red pepper (opt.)
seasalt & black pepper, to taste

Heat oil in a large sauce pan, over medium heat, until hot. Add pumpkin and saute for 3 - 5 minutes, until lightly tender. Add turmeric, paprika, curry powder, coconut milk and water. Bring to a boil then reduce to a simmer for 8- 10 minutes, until tender, stirring often. Add sesame seeds, red pepper (if desired.) Cook over high heat for 1 to 2 minutes, stirring often, then pour this mixture over the pumpkin mixture. Season with turmeric, paprika, seasalt and pepper to taste. Serve immediately and enjoy!

Serves 4.

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