Spicy Pumpkin Curry (that just-so-happens to be Paleo and vegan)

10 Jan

Welcome to 2014, Keftanis! How are we? What are we resolving? Who’s completely over this winter bologna and is ready to make Daytona Beach their full-time residence, crazy state Governor and all?

JetSetKef is back in the Unites States of America, and that’s great. BabyKef is becoming a little runner herself. MamaKef continues to worry that the arctic vortex means the end of humanity. In other words, 2014 is awesome.

My big resolution for for this year (… or month? … or week?) is to limit the number of meals I eat out, which is great news for you because it means a lot of cooking.  I felt like some spicy food last night and figured it was as good a time as any to put down the Thai menu and whip up a zingy pumpkin curry.

As per usual- pretty easy and just about everything is replaceable.  I used these veggies because that’s what was cheapest at the grocery store- but you can certainly replace them with a medley you’d prefer.



Spicy Pumpkin Curry a la Kef


  • 2 TBS olive oil
  • 1 onion, chopped
  • 1 TBS ground coriander
  • 1 TBS garam masal
  • 2 tsp ground ginger
  • 1 tsp black pepper
  • 1/2 c carrots, chopped (thinner is better)
  • 1/2 medium eggplant, peeled and chopped
  • 1/2 yellow pepper, seeded and chopped
  • about 30 greenbeans, ends cut off
  • 1 can diced tomatoes with jalapeño
  • 1/2 can pumpkin puree
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp chili powder
  • 1 can coconut milk (or regular milk- it will just take longer to thicken)
  • cilantro to taste (I used 3/4 bunch)


1. Heat olive oil in large saucepan. Add first round of spices and heat over medium heat until fragrant. Add onions and saute over med-high heat until soft (about 5 minutes).

2. Add carrots (or whatever vegetable will take the longest to cook if you used substitutions) and cook until nearly soft over med-high heat. Add remaining vegetables (not tomatoes) and mix thoroughly to distribute spices.  Saute until about 3/4 the way done (al dente for you pastavores out there).

3. Add canned tomatoes and heat for 2-3 minutes, or until tomatoes are starting to lose their juice. Stir thoroughly. Add pumpkin puree and mix thoroughly again.  Add remaining spices and allow to cook for another 3 minutes or so, until it smells more like curry and less like pumpkin.

4. Add coconut milk and mix well. Bring mixture to a boil and then leave to simmer until it has thickened and reduced, which took me about 20 minutes. Cilantro can be added at beginning of simmer stage for strong cilantro flavor or as a garnish.

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