Wednesday, December 9, 2015

Hoff's Pumpkin Curry

Hoff's Pumpkin Curry
Yields: 5-6 servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free


Ingredients:
  • 3 cups Water
  • 2 cups Jasmine Rice
  • 1 15 oz. can diced Potatoes (rinsed & drained)
  • 1 15 oz. can Chickpeas (rinsed & drained)
  • 1 cup unsweetened plain Plant Milk
  • 1 15 oz. can Pumpkin
  • 1 Sweet Onion (half moon slices)
  • Juice from 1 Lemon
  • 1 tbsp. Garam Masala
  • 1 tbsp. Cumin
  • 1 tbsp. Brown Sugar 
  • 1 tsp. Curry
  • 1 tsp. Turmeric
  • 1 tsp. Pumpkin Pie Spice
  • Season with Sea Salt

Directions:
  1. Bring Water to a boil in a large pot, reduce to simmer, add Rice and cover
  2. Cook for 15 minutes, set aside
  3. Meanwhile, in a non-stick pan over medium-high heat, saute Onions until translucent
  4. Stir in Potatoes & Chickpeas
  5. Add Seasonings and stir to evenly distribute
  6. Pour in Milk & Pumpkin Puree and bring to a boil, reduce to simmer, cook for additional 5 minutes
  7. Stir in Lemon Juice
  8. Serve over Rice

Hoff Thoughts:  If you like a spicy Curry, up the Curry to 1 tbsp.

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