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:
- 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.