Pumpkin is a highly versatile and today I made a Vegetarian Pumpkin Curry. This recipe is adapted from About.com’s Darlene Schmidt recipe. A rich dish, citrus tang and mild glow make this a delicious option on a cool autumn night. There is a long list of ingredients but do not let that scare you off.

Serves 6

For the vegetables:
½ small pumpkin
1 small or ½ large yam or sweet potato peeled and cubed
1-2 carrots peeled and cut into thick slices
1 yellow bell pepper large dice
1 cup chopped tomato or 1 cup cherry tomatoes
1 can chickpeas drained and rinsed
Grated orange rind from 1 orange – (save the orange for the sauce)
1 tbs oil
Green onion for garnish










For the curry sauce:
3-4 cloves of garlic
3 tbs Thai chili sauce ( you can use 1-2 fresh chilis)
1 can coconut milk
3 tbs lemon juice
juice of 1 orange
2 ½ tbs soy sauce
1 tbs brown sugar
1 tbs apple cider vinegar
1 tbs ground coriander seeds
1 tbs ground cumin
1 tsp fennel seed
½ tsp turmeric
½ onion  sliced










Put all sauce ingredients in food processor (or blender). Process until smooth. Set aside.
Prepare the pumpkin by scooping out the seeds, slice off skin and cube flesh.

Put wok over medium high heat, add oil.
When oil is hot, add pumpkin, yam, and carrots.










Stir fry for 2 minutes, add curry sauce, stir well.










Bring to a boil, reduce heat, and cover.
Simmer until vegetables are fork tender – 15-20 minutes, stirring occasionally.
Add bell pepper, tomatoes, chickpeas and orange rind, stir to incorporate.










Simmer for 2 minutes










Serve with rice, garnish with sliced green onion.











This was an excellent dish, I highly recommend it!

Until next time Eat Well & Keep Digging.

The Gastronomic Gardener