It's kinda nice to have just a 4 day week ahead. After a very full and active day running around Downey's Farm and then bouncing on trampolines at Skyzone, all 4 of us were exhausted and starving last night. I thought the extra long weekend might make it even more difficult than usual to get the girls out the door to school this morning, but things went relatively smoothly.
This year we didn't do a traditional Thanksgiving meal. But believe me, I didn't miss the turkey, stuffing thing at all. I cooked up some pretty yummy things this weekend, if I do say so myself!
I dreamed up this recipe, like I usually do, at some random moment. Actually, I was trying to think of a new way to use pumpkin. If you like sweet, savoury dishes, you will absolutely love this. If not...well then you're weird.
If you don't want it spicy, you can omit the chili. No matter what, you'll end up with a delicious, comforting curry to warm you up on chilly autumn nights.
But in case you're wondering...no, the girls didn't eat this. I haven't managed to get them to even try curry yet. This was a dish for Adam and I...I am still holding out for a day when the kids will like this type of meal, but right now I'm just grateful they will eat pasta with spinach/basil pesto sauce!
Pumpkin Raisin Curry
1 tsp coconut oil
1 onion, diced
2 tbls fresh ginger, minced
2-3 cloves garlic, minced
1/4 cup cider vinegar
1 heaping tbls garam masala
1/2 tsp turmeric
1 tsp salt
Crushed red chilis, to taste (optional)
2 cups pureed sugar pumpkin (canned or homemade)
1 can chickpeas, rinsed and drained (or 1.5 cups cooked chickpeas)
1 can light coconut milk
1/4 cup no-sugar added apricot preserves/spread
1 cauliflower, cut into florets and roasted (or just throw in raw and simmer until tender)
2 cups finely chopped kale
1/2 cup raisins
Cook onion, ginger and garlic in oil over medium heat until softened. Add vinegar and spices and cook a few more minutes until liquid is absorbed. Next, add remaining ingredients and simmer, adding water, if needed, to thin out sauce, until veggies are cooked to taste. Serve over brown basmati rice, quinoa or millet. Freeze leftovers, if desired. Serves 4-6.