Recipe: Pumpkin Red Curry

I just got my CSA basket full of veggies and had a brand new bag of red curry paste. This automatically led to the thought of ‘red curry vegetables’ for dinner. Then while picking up some additional coconut cream, I saw canned pumpkin on display. That lead to the addition of ‘pumpkin red curry’. ONE MORE VEGGIE TO ADD INTO THE HEAP! ALL THINGS VEGGIE! ALL THINGS PUMPKIN!

Curries are an awesome way to use up a slew of veggies in your fridge, whether they are fresh, new and happy, or wilting, sad and glum. Chop ’em up, sautee them, and then add them into the curry sauce.

I am writing out the directions for just the curry sauce, since whatever vegetables you want to add is totally up to you. To give you ideas, though, here are the veggies I had in my mix (which I sauteed ahead of time with coconut oil:

I am eating it third day in a row (it makes at least 6-8 servings), and it’s still delicious. Creamy, mildly pumpkin-y, and chock full o’ veggies! You can also add in meat, if so desired. We just decided that night to eat veggies only. I like to jokingly call this pumpkin pie red curry because of the other spices added (nutmeg/cinnamon/cloves). But it doesn’t taste pumpkin pie-ish, just very comforting. OK now I want some pumpkin pie….