>Pumpkin Curry Couscous


If you can believe it, this meal was initially inspired by the leftover piece of whole wheat naan from last week’s butternut squash naan pizza. Like I mentioned yesterday, my goal is to use up stuff in the fridge and pantry rather than do a full-blown grocery shopping trip. So far, doing pretty good. And the pumpkin, well aside from the fact that I’m practically o’ding on it, I had some leftover from muffins. Everything else was in my pantry!

I found a recipe on Angela’s blog for Pumpkin Curry Quinoa and went with it. Here it is:

Pumpkin Curry Quinoa Couscous

[Sauce recipe adapted from here which was adapted from here]


  • 3 cloves garlic, minced
  • 1/2 onion, diced
  • 2 T olive oil
  • 1/2 cup vegetable broth
  • 1/2 cup coconut milk (refrigerated kind)
  • 1.5 cups canned pumpkin
  • S & P
  • 2 heaping teaspoons curry powder
  • unsweetened coconut flakes to garnish
  • Cooked couscous

Directions for sauce:  In a medium-sized pot or large frying pan, sauté garlic and onion in olive oil 3-5 minutes. Reduce heat to low, and add vegetable broth, milk, pumpkin and curry powder. Stir gently to combine ingredients. Allow to simmer until flavors are well combined, about 8-10 minutes. Add salt and pepper, stirring to combine, then remove from heat.


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