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Pumpkin Cashew Coconut Curry

Serves 4.


    Pumpkin Cashew Coconut Curry

    This curry is the colour of sunset with the taste of the tropics; it’s a bowl of comfort packed with only plant-based goodness. Serve over brown basmati rice with sautéed greens or a side salad.


    Make-ahead tip

    If you preroast pumpkin, it can save time on a weeknight and will keep for 3 to 5 days in the fridge.

    Keep it pure

    Creamed coconut or manna is great for making coconut milk to your own desired consistency and avoids canned food concerns, including bisphenol A and binders such as xanthan gum.


    Pumpkin Cashew Coconut Curry


    • 1 sugar pumpkin, kabocha squash, or red kuri squash
    • 1 Tbsp (15 mL) extra-virgin olive oil
    • Salt and pepper, to taste
    • Cayenne pepper, to taste
    • 2 - 2 oz (56 g) packages creamed coconut
    • 1 1/2 cups (350 mL) boiling water
    • 2 Tbsp (30 mL) extra-virgin olive or coconut oil
    • 1 large yellow onion, chopped
    • 3 garlic cloves, minced
    • 1 tsp (5 mL) turmeric
    • 1 cinnamon stick
    • 4 bay leaves
    • 1/2 tsp (2 mL) salt
    • 1/2 cup (125 mL) white wine
    • 1/2 cup (125 mL) chopped cilantro
    • 1 cup (250 mL) chopped cashews


    Per serving:

    • calories525
    • protein12g
    • fat33g
      • saturated fat12g
      • trans fat0g
    • carbohydrates49g
      • sugars12g
      • fibre9g
    • sodium314mg



    Preheat oven to 350 F (180 C). Cut pumpkin in half at stem and scoop out seeds. Cut each half into 3 or 4 pieces, depending on size of pumpkin, and place on baking sheet. Drizzle with olive oil and sprinkle salt, pepper, and cayenne to taste. Bake for 30 to 40 minutes until fork tender but not mushy, then allow to cool enough to peel off skin. Chop into rough pieces.


    Meanwhile, remove creamed coconut from packages and place in heatproof bowl. Add boiling water and stir to dissolve. Set aside.


    Heat olive or coconut oil in large skillet over medium heat, then add onion. Cook for 10 to 12 minutes until soft and golden, then add garlic, turmeric, cinnamon, bay leaves, and salt. Cook for another 5 minutes, stirring often. Add white wine and stir for 2 minutes, then add pumpkin and coconut. Cook for 15 to 20 minutes to allow flavours to combine and pumpkin to soften. If itu2019s becoming too thick, add up to 3/4 cup (180 mL) more water.


    Just before serving, add cilantro and cashews.



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