Pumpkin isn’t just for sweets; this healthy recipe turns pumpkin into a one-pot savory dinner dish. You can also use this healthy recipe to incorporate other seasonal foods into your menu, substituting some (or all) of the pumpkin with butternut squash, other squashes or yams.
- 1 tablespoon olive oil
- 2 pounds pumpkin, peeled and cut into small cubes
- 1 red onion, sliced
- 2 plum tomatoes, seeded and diced
- 3 tablespoons Madras curry powder
- 2 ½ cups vegetable broth
- Salt and pepper to taste
Heat the olive oil in a large Dutch oven over high heat. Reduce the heat to medium and add the pumpkin and onion. Cook until the onion begins to soften, about 7 minutes. Add the chopped tomatoes, curry and broth. Simmer for about 20 minutes, or until the pumpkin is tender. Season with salt and pepper. Serve over brown rice.
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