Pumpkin Coconut Vegetable Curry

All I can say is wow!!  This by far, is my new favorite meal.  Feeling like I could eat it breakfast, lunch, and dinner.  My husband, who is a "curry hater" text me to let me know he ate three bowls and it has officially changed his perspective about curry.  I did not make it as spicy as I would like, but I know that is the reason why he doesn't like curry so I made it on the mild side.

There are two parts to this recipe.  The second part, adding the cashew cream is what I feel really made the recipe.  You can omit this part, but I highly recommend taking the extra few minutes to add it in.

Pumpkin Coconut Curry

Ingredients

1 can organic pumpkin purée

1 can organic coconut milk

1 cup veggie stock

1 can diced tomato (no salt)

1 1/2 tbsp Sunflower Oil (or Oil of choice) for cooking

1 yellow onion, chopped

1 tsp minced garlic

1 tbsp of fresh ginger (add more for spicy)

1/2 tsp pink Himalayan salt

1 tbsp curry powder

1/4 tsp black pepper

1/4 tsp turmeric

1/4 tsp cinnamon

1/8 tsp cayenne pepper

1 cup organic carrots, chopped

2 cups broccoli                                      

1 sweet potato

1 organic red bell pepper

1/2 cup red lentils

1 cup quinoa

First step: 

Add oil to large pot, heat and then add garlic, ginger and onions.  Saute the onions until they are golden.  Add pumpkin, coconut milk, and veggie stock along with all spices.  Reduce heat to medium.  Add all veggies and lentils and cook on medium-low for about an hour.  My heat was reduced to low because I wanted to slow cook it.  This took about two hours or so.  Taste the veggies and lentils to determine if you feel it is cooked to your preference.

Cook quinoa.  Use as a side to the curry.  I added a small amount of liquid aminos and coconut aminos to my quinoa for additional flavor.  

Second step (optional):  

Ingredients

1/2 cup cashews (soaked either overnight or in very hot water for at least an hour)

1/4 cup cashew milk

1 tsp curry

1 handful coconut flakes

Add all ingredients to a high speed blender, like a Vitamix or food processor.  Blend on high until all cashews are creamy.  

Add cream to the Vegetable Curry for additional creaminess.  Highly recommended for maximum flavor!

Enjoy!