Delicious Red Kuri Pumpkin and Jackfruit Curry recipe bellow! Here at the end of November, the colder weather in the Pacific NW doesn’t always allow us to be active, which means we have more family time to enjoy conversations and game playing (card games are a huge hit at my house right now). I learned to embrace this time of year, overcoming all the weather challenges the season brings… I can help you with this too! Contact me to find out how you can have support during this season when we are prone to “over-eating”. So now, I guess I’m a fall gal because it’s true—I do thrive around Thanksgiving. I just dig autumnal vibes! For instance, I LOVE the fall colors and their correlation with nutrition. The yellow and orange colors are dominant both in landscape and in our foods. Squashes, pumpkins, sweet potato, orange, clementine, and other fall crops are filling the fresh produce isles. These naturally yellow and orange foods contain a large concentration of beta-carotene and vitamin C, powerful antioxidants that protect against tissue damage and cancers. Yellow foods are good for eye health, healthy immune function, and healthy growth and development. If you are looking to decorate your holiday table with an orange dish that not only looks pretty but also delicious and fulfilling, you are reading in the right place. This Pumpkin and Jackfruit Curry recipe is a perfect addition to your festive holiday dinner. It is gluten-free and vegan, yet it will keep your stomach full the entire night due to its high fat and fiber content.

Red Kuri Pumpkin and Jackfruit Curry (serves 8)

Ingredients:

1 large yellow onion, chopped 1 tbsp. olive oil 4-5 garlic cloves, minced 2 tbsp. fresh ginger, minced 4 tbsp. red curry paste 1 red Kuri pumpkin, peeled, seeded, and cut into large chunks 1 20 oz. can of green jackfruit, rinsed and drained. 1 cup broccoli flowers, chopped 1 cup fresh cilantro leaves, chopped 3-4 cups coconut milk (I use Aroy-d) 2 tablespoon coconut sugar 1 teaspoon turmeric 2-3 tablespoon lemon juice ½ cup cashew Salt and pepper, to taste

Instructions:

1. Heat a large pot over medium heat. Add the onion and oil. Sauté for 3-4 minutes, stirring frequently until the onion gets soft and translucent. 2. Add the ginger and garlic, stir for 2 more minutes. 3. Add curry paste, stir, then add the pumpkin chunks and jackfruit. 4. Add coconut milk, coconut sugar, turmeric, salt, and pepper. Stir, bring to a simmer; reduce heat. Cover the pot and cook for 10 minutes, stirring occasionally, until the pumpkin is soft. 5. In the meantime, heat a small pan on medium heat. Slightly roast the cashews for 2-3 minutes, keep stirring for even roast. Remove from the stove and set aside. 6. When the pumpkin is tender, add the broccoli, roasted cashew, lemon juice, and cilantro leaves. Simmer for 2-3 minutes on low heat; remove from stove. 7. Serve with your favorite grain.

Nutrition Facts (per serving size):

Calories: 374.5 kcal Carbs: 31.9 g Fats: 24.7 g Proteins: 7.2 g