Easy Pumpkin Curry

1 Large Red Onion, chopped
3-4 Cloves Garlic, chopped
Fresh Ginger, finger-sized, minced
½ Small Sugar Pumpkin (Pie Pumpkin), ~1.25 lbs, seeds removed, peeled & chopped into chunks
2 Cups Veggie Broth or Local Spicery Bada Bing Bouillon (2 TBSP plus 2 cups water)
1 TBSP Local Spicery Sel-acious Salt Substitute
2 TBSP Local Spicery Bo-Kaap Curry (or any curry you like)
1/4 tsp Cayenne or milled Chile (optional for added heat)
1 can, Coconut Milk
1.5 Red Bell Peppers, destemmed, cored, and cut into large chunks
2/3 bunch Tuscan Kale or your favorite greens, chopped
1 Lime, juiced (optional)

In a Dutch oven, sauté Onions and Pumpkin over high heat until Onions are soft and just starting to darken. When your pan starts to glaze up, add a small quantity of the broth to deglaze. Add Garlic and Ginger, and continue to sauté for a few more minutes before adding Curry Powder, Sel-acious and milled Chile (optional). Before the spices start to burn, add the remaining Broth, Coconut Milk, and Bell Peppers. Stir and heat until boiling then reduce to low. Cover and simmer for 25-30 minutes, until the Pumpkin is soft and the curry has reduced to the texture of gravy. Add greens, increase heat to high and allow to bubble until greens have wilted.
Optional: Add the juice of 1 Lime

Serve over rice or noodles. As an option, top with chopped Cilantro, cashews or sesame seeds.

Tami (Nutmeg Notebook) and Nick.

Visit Nutmeg Notebook on YouTube to see them cook this dish together. (Release date TBD.)

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