For a warming soup version of this curry, make this enticing curried pumpkin soup! [convertkit form=1656505]
Winter squash: Kabocha, acorn, cinderella, or butternut are all great varieties to use in this recipe. For roasting: Olive oil, cinnamon, and cayenne. Coconut pumpkin curry: Coconut oil, onion, ginger, garlic cloves, apples, pureed pumpkin, stock or water, coconut milk, maple syrup, lime juice, sea salt, and toasted pecans. Spices: Curry powder, garam masala, coriander, and turmeric.
Round out the meal with a fresh salad. Balance out the richness with a crisp and refreshing, like this kale salad or this asparagus salad. Or, stay in the theme of enjoying Autumn’s bounty and serve with some brussels sprouts or asparagus. You can also add some roasted chickpeas on top for some extra crunch and protein!
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