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Thai Pumpkin Curry: Vegetarian


Infused with Citrus


1/2 small pumpkin (or subsitute 1 acorn squash, butternut, or any other orange squash except spaghetti)
1 small or 1/2 large yam or sweet potato, peeled and cubed
1-2 medium carrots, cut into thick slices
1 yellow bell pepper, cut into bite-size pieces
1 cup cherry tomatoes
1/2 can chick peas, drained
2 Tbsp. grated orange rind
3-4 cloves garlic
1-2 fresh red chillies (or substitute fresh green chilies, OR 1-2 tsp Thai chili sauce)
1 can coconut milk
1 tsp. tamarind paste (or substitute 1 Tbsp. lime juice)
2+1/2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)
1 Tbsp. brown sugar
juice of 1/2 lime
juice of 1 medium orange
1/2 tsp. turmeric
1 Tbsp. rice vinegar (or substitute apple cider vinegar)
1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin, and 1 tsp. fennel seed
1/3 purple onion, sliced
handful of fresh basil leaves
optional: 1 Tbsp. roasted pumpkin seeds and a few nasturium flowers (or other edible flowers)



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