Good Karma Diet Recipe December 28th

Light Pumpkin Curry
Assists in reducing inflammation

1 small sugar pumpkin (sub with Acorn, or butternut squash ok) peeled and chopped
1 cup unsweetened coconut
2 fresh tomatoes chopped (1/2 cup canned ok)
5 carrots grated
Fresh ginger 1-2 tbls minced
Curry powder 1 tbls
2 tbls roasted coriander seeds (powder ok, seeds preferable)
1 tbls black mustard seed for popping
1 branch Curry Leaves (if available)
Fresh cilantro for garnish
Fresh lemon for garnish
Ghee or Coconut oil

Blend Unsweetened coconut , and roasted coriander seeds in blender 10 mins add water to create thick consistency set aside

Cover diced pumpkin with salted water simmer until tender 20 mins or so. Set aside..

In a heavy bottom pan, or Dutch oven with lid. Heat ghee or coconut oil (enough to cover bottom). Add ginger , carrots soften, add curry powder sauté gently until,very aromatic 1 minute or so stirring constantly. Add tomato’s stir add water, if needed to make a runny paste.
Add drained pumpkin coat with paste stir gently (reserve pumpkin water) to add to sauté. Stir gently and cover for 15 mins. Add coconut and simmer again for 10 mins or so.
Remove from heat . Heat heavy bottom small pan with coconut oil or ghee when hot but not smoking carefully add mustard seeds . Pop,until they are silent . Remove from heat add Curry leaves , quickly add to Pumpkin curry . Garnish with fresh Cilantro, and Squeeze lemon Season with Salt, and Pepper. Red dried chilies may be added to mustard seed fry for heat
Serve with with brown rice

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