Day Six of Pumpkin Week, finally brings this delicious fall food blog series to a close. I have had so much fun cooking up all these yummy pumpkin dishes! Thank you for being a part of it!
It is amazing to recognize the incredible variety one ingredient can hold. If time, energy, and money allowed, I could have easily kept rolling with this pumpkin series for weeks, because there are so many pumpkin recipes out there! If this pumpkin series tickled your fancy, then I highly suggest doing some more research, because pumpkin is incredibly versatile.
Despite an end to this pumpkin series, this fall will continue to bring a wide variety of delicious and seasonal vegetarian dishes coming your way!
I hope you stay tuned and come back often. Yummy things are happening in this little rented kitchen, and I love sharing them with you all!
Happy Fall, and eat up!
XO, A Rented Kitchen
Day One- Pumpkin Recipe Review
Day Two- Pumpkin Pie Oatmeal
Day Three- Spiced Pumpkin Pie Dip
- 1 Tablespoon olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 cup pumpkin puree (from the can or homemade)
- 1 cup canned tomatoes
- 1 cup vegetable stock or water
- 1/4 cup coconut milk
- 1 can black beans (15 oz, 425 g), rinsed and drained
- 1/2 can garbanzo beans (7.5 oz, 212 g) or white beans, rinsed and drained
- 1- 2 Tablespoons red curry paste (try starting with less and adding more spice as you desire)
- 2 -3 Tablespoons honey (or, use agave nectar or maple syrup for vegan version)
- Salt and Pepper
- 2 Cups cooked quinoa
- Prepare the quinoa, in a large pot, as directed.
- In your largest skillet (or at least a very large skillet!), heat the olive oil. Cook the chopped onion and garlic for roughly five minutes on medium heat.
- Rinse and drain the beans, and then add the beans, pumpkin, tomatoes, vegetable stock, and coconut milk to the pan.
- Add 1 Tablespoon of curry paste, and mix in thoroughly. Season with salt and pepper. If desired, add 1 Tablespoon of honey to the pan, balancing out the heat as you prefer. Continue to taste and balance out the curry, salt, and honey as desired.
- Bring the mixture to a boil and thoroughly stir ingredients together. Reduce the heat to low, and allow to simmer for 15 minutes.
- Serve with quinoa and garnish with chopped green onion.
Notes and Tips!:
- Source: Julia’s Album
- Like this recipe? Check out these other delicious dishes from ‘A Rented Kitchen!’ (Recipe links below photos):