Unlock the Flavorful Potential of Rutabaga in Your Meal Prep

Are you ready to elevate your meal prep game with a delicious and nutritious twist? Rutabaga is a versatile root vegetable that can transform ordinary meals into extraordinary culinary experiences. In this article, we will dive deep into the world of roasted rutabaga, exploring its incredible benefits, how to prepare it perfectly, and why it deserves a spot in your kitchen. With a focus on protein-forward meals, I’ll guide you through the steps to make roasted rutabaga the star of your healthy meal prep.

Why You’ll Love This Recipe

• Flavorful and Versatile: This vegetable has a sweet, earthy flavor that pairs beautifully with a variety of seasonings and proteins, making it a great alternative to potatoes.
• Nutritious Powerhouse: Rutabaga is low in calories but high in fiber, vitamin C, and antioxidants, helping you meet your health goals without sacrificing taste.
• Easy Preparation: With simple steps and minimal ingredients, you can have this dish prepped and roasted in no time, fitting seamlessly into your busy lifestyle.
• Perfect for Meal Prep: Roasted rutabaga keeps well in the fridge, making it a great option for meal prep; simply reheat and enjoy throughout the week.
• Budget-Friendly: This root vegetable is often inexpensive and widely available, making it an ideal choice for those looking to eat healthy on a budget.

Ingredient Breakdown

Let’s take a closer look at the ingredients you’ll need to make this mouthwatering roasted rutabaga dish:

• Rutabaga (1 pound): The star of the show! Make sure to choose firm, unblemished rutabagas for the best flavor.
• Olive Oil (1 tbsp): This adds richness and helps the spices adhere to the rutabaga. You can substitute with avocado oil for a higher smoke point.
• Salt (1 tsp): Enhances the natural flavor of the rutabaga.
• Black Pepper (1 tsp): Adds a kick of heat. Feel free to adjust to your spice preference.
• Smoked Paprika (1 tsp): Provides a smoky depth that complements the sweetness of the rutabaga.

Expert Tips for Perfect Roasted Rutabaga

To ensure your roasted rutabaga turns out perfectly every time, keep these expert tips in mind:

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• Cut Evenly: Make sure to cut your rutabaga into uniform cubes (about 1 inch) to ensure even cooking.
• Preheat Your Oven: Always preheat your oven to 400°F for the best roasting results.
• Don’t Overcrowd the Pan: Spread the rutabaga cubes in a single layer on your baking sheet to achieve that crispy texture.
• Turn Halfway: Rotate the rutabaga halfway through roasting for even browning.
• Fresh Herbs: Garnish with fresh thyme or parsley post-roasting to elevate the dish’s flavor profile.
• Experiment with Spices: Feel free to try different spices like garlic powder or cayenne pepper for a unique twist.
• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
• Reheat with Care: When reheating, add a splash of olive oil to keep them moist.

Common Mistakes and Troubleshooting

Even the best cooks can run into issues. Here are some common mistakes to avoid:

• Underseasoning: Rutabaga can be bland if not properly seasoned. Don’t be shy with your spices!
• Cooking Time: If your rutabaga is still hard after the recommended cooking time, give it a few more minutes in the oven.
• Peeled vs. Unpeeled: Always peel your rutabaga before cooking, as the skin can be tough and bitter.

Variations to Try

Want to mix it up? Here are some variations on the classic roasted rutabaga recipe:

• Maple Glazed Rutabaga: Drizzle with maple syrup before roasting for a sweet finish.
• Herbed Rutabaga: Toss with fresh rosemary and thyme for an aromatic side.
• Spicy Roasted Rutabaga: Add a pinch of cayenne or chili powder for some heat.
• Cheesy Rutabaga: Sprinkle with grated parmesan during the last 5 minutes of roasting for a cheesy crust.

Storage and Make-Ahead Instructions

If you’re planning ahead, here’s how to store and prepare your roasted rutabaga:

• Make-Ahead: You can prepare the rutabaga cubes and store them in the refrigerator for up to 24 hours before roasting.
• Freezing: You can freeze roasted rutabaga for up to 3 months. Just make sure to let them cool completely before transferring to a freezer-safe bag.
• Reheating: For the best results, reheat in the oven or a skillet instead of the microwave to maintain texture.

Comprehensive FAQ

Here are some frequently asked questions about rutabaga and this recipe:

• What does rutabaga taste like? Rutabaga has a sweet, earthy flavor, reminiscent of a mild turnip.
• Can I eat rutabaga raw? Yes, rutabaga can be eaten raw, often in salads or slaws.
• How do I choose a good rutabaga? Look for firm, heavy rutabagas without blemishes or soft spots.
• How long does it take to cook rutabaga? Roasting usually takes about 30 minutes at 400°F, depending on the size of the cubes.
• Is rutabaga a low-carb vegetable? Yes, rutabaga is lower in carbs compared to potatoes, making it a great option for low-carb diets.
• How can I incorporate rutabaga into my diet? Use it in soups, stews, mash, or as a roasted side dish.
• Can I substitute rutabaga for potatoes? Yes, rutabaga can be used as a delicious alternative to potatoes in many recipes.
• What are the health benefits of rutabaga? Rutabaga is high in fiber, vitamin C, and other antioxidants, promoting digestive health and immune function.

Nutrition Tips and Dietary Adaptations

For those tracking macros or looking for dietary adaptations, consider the following:

• Low-Calorie Option: Rutabaga is a great choice for low-calorie diets, providing essential nutrients without excess calories.
• High-Fiber: Its fiber content makes it a satisfying option that helps keep you full longer.
• Gluten-Free: Naturally gluten-free, rutabaga can be enjoyed by those with gluten sensitivities.
• Vegan-Friendly: This recipe is plant-based and aligns with vegan diets.

Essential Equipment for Roasting Rutabaga

To make the roasting process seamless, here’s what you’ll need:

• Sharp Knife: For cutting the rutabaga into cubes easily.
• Cutting Board: A sturdy cutting surface for safe chopping.
• Baking Sheet: A large, flat baking sheet for even roasting.
• Parchment Paper or Foil: To prevent sticking and for easy cleanup.

Serving Suggestions

How you serve your roasted rutabaga can elevate your meal even further. Here are some ideas:

• Protein Pairing: Serve alongside grilled chicken, steak, or fish for a balanced meal.
• Salads: Toss cooled roasted rutabaga into salads for added texture and flavor.
• Grains: Mix with quinoa or brown rice for a hearty bowl.
• Garnish: A sprinkle of feta cheese or a drizzle of balsamic reduction can take it to the next level.

In conclusion, roasted rutabaga is not just a dish; it’s an opportunity to enhance your meal prep with a nutritious, flavorful, and versatile vegetable. By following this comprehensive guide, you’re equipped to make this delicious side dish that delights the palate and supports your fitness goals. Give it a try, and you may just find yourself falling in love with rutabaga!

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Roasted Rutabaga

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 150

A simple and delicious way to enjoy rutabaga with roasted flavors and a hint of smoky paprika.

Ingredients

Vegetables

• 1 pound rutabaga (peeled and cubed)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika

Instructions 

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Peel and cube the rutabaga. Mix salt, pepper, and paprika in a small bowl.
• Toss rutabaga cubes with olive oil and spice mixture until coated.
• Spread on baking sheet and roast for 30 minutes, turning halfway.
• Serve hot, garnished with herbs if desired.

Notes

Cut rutabaga into uniform cubes for even roasting.

Calories: 150kcal

Cost: $10

Course: Side Dish

Cuisine: American

Keyword: Rutabaga

Unleash the Power of Flavor: Your Guide to Slow Cooker Rosemary Potato Soup

Welcome to the ultimate guide on preparing a deliciously creamy Slow Cooker Rosemary Potato Soup that transforms simple ingredients into a comfort food masterpiece. This nutrient-packed meal not only satisfies your taste buds but also helps you hit your protein goals without sacrificing flavor. In this article, we’ll explore everything from ingredient breakdowns to expert tips, ensuring you’re well-equipped to create this hearty soup in your own kitchen.

Why You’ll Love This Recipe

Here’s why this recipe deserves a spot in your meal prep rotation:

• High Protein Content: With the addition of heavy cream and optional cheese, you can easily boost your protein intake while enjoying a rich and creamy flavor.
• Versatile Ingredients: The recipe allows for several substitutions, making it easy to tailor to your taste preferences or dietary needs.
• Effortless Preparation: Just layer the ingredients in your slow cooker and let it do the work—no constant monitoring required!
• Rich Flavor Profile: Fresh rosemary and thyme elevate the base of russet potatoes, ensuring each bowl is packed with flavor.
• Perfect for Meal Prep: This soup stores well, making it an excellent option for batch cooking and enjoying throughout the week.

Essential Ingredients for Your Slow Cooker Rosemary Potato Soup

Here’s a comprehensive look at the ingredients you’ll need, along with some substitution options:

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• 3 pounds russet potatoes: Peeled and cubed. For a twist, try Yukon Gold potatoes for a creamier texture.
• 1 large yellow onion: Diced. Can be replaced with shallots for a milder flavor.
• 4 cloves garlic: Minced. Garlic powder can be used in a pinch, but fresh garlic offers a more robust flavor.
• 6 cups vegetable or chicken broth: Use homemade for the best flavor or low-sodium options for a healthier choice.
• 2 tablespoons fresh rosemary: Finely chopped. Dried rosemary works, but fresh provides a bright flavor.
• 1 teaspoon dried thyme: A great herb for depth; can be omitted if needed.
• 2 bay leaves: Essential for flavor infusion; don’t forget to remove them before serving.
• Salt and black pepper: To taste; adjust according to your preference.
• 1 cup heavy cream: For creaminess; substitute with half-and-half for a lighter option.
• 4 tablespoons butter: Adds richness; can be replaced with olive oil for a dairy-free version.
• ½ cup sour cream: Optional, but adds tang; Greek yogurt can serve as a healthy substitute.
• 1 cup shredded cheddar cheese: Optional for topping; try crumbled feta for a unique twist.

Step-by-Step Preparation Instructions

Follow these easy steps to create your creamy slow cooker rosemary potato soup:

• Add cubed potatoes, diced onion, and minced garlic to your slow cooker in even layers.
• Sprinkle fresh rosemary, dried thyme, bay leaves, salt, and pepper over the potato mixture.
• Pour broth over everything until potatoes are just covered.
• Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until potatoes are completely tender.
• Remove bay leaves and use a potato masher to mash about half the potatoes, leaving the rest chunky for texture.
• Switch to WARM setting or turn off. Stir in butter until melted completely.
• Slowly add heavy cream while stirring continuously to achieve a smooth consistency.
• Stir in sour cream and cheese (if using) until fully incorporated.
• Taste and adjust seasoning with additional salt and pepper as needed.
• Serve hot with your favorite toppings like bacon bits, chives, and extra cheese.

Expert Tips for the Best Soup

Here are some pro tips to elevate your soup-making game:

• Layer Ingredients Properly: Place harder ingredients like potatoes at the bottom of the slow cooker to ensure even cooking.
• Don’t Rush the Cooking Time: For the best flavor and texture, adhere to the recommended cooking times.
• Experiment with Herbs: Feel free to add or replace herbs based on your taste preferences—thyme, sage, or even dill can be delicious!
• Use a High-Quality Broth: The broth base greatly affects the final flavor; opt for homemade or high-quality store-bought.
• Adjust Creaminess: If you prefer a lighter soup, adjust the amount of heavy cream to your liking.
• Top Creatively: Think beyond cheese—try crispy bacon, croutons, or fresh herbs for garnish.
• Store Properly: Keep leftovers in airtight containers in the fridge for up to 5 days or freeze for longer storage.
• Consider Vegan Options: Substitute dairy ingredients with plant-based alternatives for a vegan-friendly dish.

Common Mistakes and Troubleshooting

Here are some pitfalls to avoid and how to troubleshoot them:

• Overcrowding the Slow Cooker: Ensure there’s enough space for the ingredients to cook evenly; use a larger cooker if necessary.
• Skipping the Herbs: Don’t skip fresh herbs—they add depth and flavor that makes the soup special.
• Not Mashing Enough: For creaminess, make sure to mash at least half the potatoes, but leave some chunks for texture.
• Inadequate Seasoning: Taste your soup before serving and adjust seasoning to enhance the flavor profile.

Variations to Try

Mix it up with these exciting variations:

• Loaded Baked Potato Soup: Add bacon bits, green onions, and cheddar on top for a loaded twist.
• Spicy Rosemary Potato Soup: Incorporate diced jalapeños or a pinch of cayenne pepper for heat.
• Cheesy Broccoli Potato Soup: Add steamed broccoli and extra cheese for a hearty, veggie-packed option.
• Herbed Potato Soup: Experiment with different herbs like dill or parsley for fresh flavor adjustments.

Storage and Make-Ahead Instructions

This soup is perfect for meal prep. Here’s how to store and reheat it:

• Refrigeration: Store in an airtight container for up to 5 days. Reheat gently on the stove or in the microwave.
• Freezing: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Make-Ahead Tips: Prepare the soup base in advance and store it in the fridge. Add cream and toppings just before serving.

Nutritional Tips and Dietary Adaptations

Here are some nutritional insights to consider:

• Protein Boost: Add shredded chicken or legumes for extra protein.
• Low-Carb Option: Substitute potatoes with cauliflower for a lower-carb version.
• Dairy-Free Adaptation: Use coconut cream and nutritional yeast for a creamy, dairy-free soup.
• Gluten-Free Assurance: All ingredients in this recipe are gluten-free, making it safe for those with gluten sensitivities.

Equipment Recommendations

To make the most of this recipe, have the following equipment handy:

• Slow Cooker: A programmable slow cooker allows you to set cooking times and forget it.
• Sharp Knife: For easily chopping your ingredients—sharp knives make prep quick and safe.
• Potato Masher: Essential for achieving the right consistency in your soup.
• Measuring Cups and Spoons: Accurate measurements help replicate the recipe perfectly.

Serving Suggestions

Serve your soup with these delicious accompaniments:

• Crispy Bread: Pair with crusty bread for a hearty meal.
• Salad: A simple garden salad adds freshness to balance the richness of the soup.
• Garnishes: Top with additional cheese, fresh herbs, or a drizzle of olive oil for visual appeal.

Frequently Asked Questions

Here are some common questions about making this soup:

• Can I use other types of potatoes? Yes, Yukon Gold or red potatoes can be used, but they will yield different textures.
• Is it possible to make this soup vegan? Absolutely! Substitute dairy ingredients with plant-based alternatives.
• How do I make the soup spicier? Add diced jalapeños or a sprinkle of cayenne pepper during cooking.
• Can I add meat to this soup? Yes, shredded chicken or cooked sausage can enhance the protein content.
• What if I don’t have fresh rosemary? Dried rosemary will work, but use about one-third of the amount.
• How can I thicken the soup? Mash more potatoes or add cornstarch mixed with water to achieve desired thickness.
• Can I make this soup ahead of time? Yes, it stores well in the fridge or freezer for later enjoyment.
• What is the best way to reheat the soup? Gently reheat on the stove or in the microwave, adding a splash of broth if it thickens too much.

Conclusion

Creating a high-protein, flavorful Slow Cooker Rosemary Potato Soup has never been easier. With simple steps and adaptable ingredients, you can master this comforting dish that not only fuels your body but also satisfies your cravings. Whether you’re meal prepping or hosting friends, this recipe is sure to impress. So gather your ingredients, fire up your slow cooker, and enjoy a bowl of creamy goodness!

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Slow Cooker Rosemary Potato Soup

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 servings

Calories 350

A hearty and creamy potato soup infused with fresh rosemary, perfect for a comforting meal made in your slow cooker.

Ingredients

Main

• 3 pounds russet potatoes (peeled and cubed)
• 1 large yellow onion (diced)
• 4 cloves garlic (minced)
• 6 cups vegetable or chicken broth
• 2 tablespoons fresh rosemary (finely chopped)
• 1 teaspoon dried thyme
• 2 bay leaves bay leaves
• to taste Salt and black pepper
• 1 cup heavy cream
• 4 tablespoons butter
• ½ cup sour cream
• 1 cup shredded cheddar cheese (optional)

Instructions 

• Add potatoes, onion, and garlic to slow cooker. Sprinkle rosemary, thyme, bay leaves, salt, and pepper.
• Pour broth over ingredients. Cover and cook on LOW for 6-8 hours until potatoes are tender.
• Remove bay leaves, mash half the potatoes, then stir in butter, heavy cream, sour cream, and cheese. Adjust seasoning.

Notes

For extra flavor, top with bacon bits, chives, or additional cheese before serving.

Calories: 350kcal

Cost: $15

Course: Soup

Cuisine: American

Keyword: Potatoes

Discover the Rich Flavors of This Protein-Rich Pumpkin Curry

As the leaves change and the air turns crisp, there’s nothing quite like a warm, hearty meal to embrace the cozy vibes of fall. This Indian-Inspired Pumpkin Curry is not only packed with flavor, but it’s also a perfect way to meet your protein goals without sacrificing taste. With its creamy coconut milk base and a blend of earthy spices, this dish is designed to be both satisfying and nutritious. Let’s dive into why this recipe is a game-changer for your fall dining experience!

Why You’ll Love This Recipe

This pumpkin curry is more than just a meal; it’s a celebration of the season. Here are five compelling reasons why you’ll want to add this recipe to your fall favorites:

• High in Protein: Packed with protein-rich ingredients, this curry helps you stay on track with your fitness goals while enjoying a delicious meal.
• Flavorful and Filling: The combination of spices and creamy coconut milk creates a rich flavor profile that satisfies your taste buds.
• Versatile Ingredients: Use any variety of winter squash, making it easy to adapt based on what you have on hand or personal taste preferences.
• Easy to Prepare: With straightforward steps and minimal prep time, this recipe is perfect for busy weeknights.
• Great for Meal Prep: This dish stores well, making it an excellent choice for meal prep or leftovers.

Ingredient Breakdown

Let’s get into the specifics of the ingredients that make this pumpkin curry not only delicious but also nutritious. Here’s what you’ll need:

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• Winter Squash: 1 lb of any variety such as kabocha, acorn, cinderella, or butternut. Each brings unique flavors and textures, but all are great for this recipe.
• Olive Oil: 1 tablespoon for roasting the squash, adding healthy fats and flavor.
• Cinnamon and Cayenne: ¼ teaspoon each to enhance the sweetness and add a hint of heat.
• Coconut Oil: 2 tablespoons for sautéing and adding a subtle coconut flavor.
• Onion: 1 medium onion, chopped, for a base flavor in the curry.
• Ginger and Garlic: 2 tablespoons of ginger and 4 cloves of smashed garlic for aromatic depth.
• Apples: 3 medium apples, divided. They add sweetness and balance the spices.
• Pumpkin Puree: 15 ounces, either homemade or canned, for the rich, creamy base.
• Stock or Water: 2 cups to help create the curry’s consistency.
• Coconut Milk: 15 ounces for creaminess and richness.
• Maple Syrup: 2 tablespoons to enhance the natural sweetness.
• Lime Juice: Juice from 1 lime for a fresh zing.
• Sea Salt: To taste, enhancing all flavors.
• Toasted Pecans: ½ cup for crunch and added protein.
• Curry Powder: 2 tablespoons for that classic curry flavor.
• Garam Masala: 1 teaspoon for warmth and a complex flavor.
• Coriander: 1 teaspoon for citrus notes and depth.
• Turmeric: ½ teaspoon for color and anti-inflammatory benefits.

Pro Tips for Perfecting Your Pumpkin Curry

To ensure your pumpkin curry turns out perfectly every time, consider these expert tips:

• Roast the Squash: For maximum flavor, roast your squash until it’s tender and caramelized.
• Blend for Creaminess: Blending the curry after cooking creates a smooth texture that melds all the flavors together.
• Adjust the Spice: If you prefer a milder dish, reduce the cayenne or add more coconut milk to balance the heat.
• Use Fresh Spices: Freshly ground spices can elevate the flavor significantly compared to pre-ground options.
• Meal Prep Friendly: Make a double batch and freeze half for an easy meal later in the month.
• Experiment with Variations: Don’t hesitate to add your favorite protein, such as chicken, tofu, or chickpeas.
• Garnish Wisely: Top with fresh cilantro or a dollop of yogurt to add freshness and contrast.
• Check the Consistency: If the curry is too thick, add more stock or coconut milk until you reach your desired consistency.

Common Mistakes and Troubleshooting

Even with the best intentions, mistakes can happen in the kitchen. Here’s how to troubleshoot common pitfalls:

• Curry is Too Spicy: Add more coconut milk or a bit of sugar to mellow the heat.
• Too Thick: Simply add more liquid (stock or water) to achieve your desired consistency.
• Flavor Lacks Depth: Ensure that you’re using fresh spices and consider adding a splash of vinegar or lime juice for brightness.
• Texture Issues: If your curry is too chunky, blend it to smooth out the consistency.

Delicious Variations to Try

This pumpkin curry is versatile and can be adapted in many ways. Here are some delicious variations:

• Chickpea Pumpkin Curry: Add 1 can of chickpeas for extra protein and fiber.
• Tofu Pumpkin Curry: Incorporate cubed, pan-fried tofu for a plant-based protein boost.
• Sweet Potato Addition: Replace some of the pumpkin with sweet potatoes for added sweetness and nutrition.
• Spicy Coconut Variation: Add diced jalapeños or red pepper flakes for an extra kick.

Storage and Make-Ahead Instructions

This dish is perfect for meal prep! Here’s how to store and reheat:

• Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
• Freeze: Freeze portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat on Stovetop: Gently reheat in a saucepan over low heat, adding a splash of water or coconut milk if needed.

Comprehensive FAQ

Here are answers to some common questions about this pumpkin curry:

• Can I use fresh pumpkin instead of puree? Yes, just roast it until soft and then blend it.
• Can I make this curry vegan? Yes, all the ingredients are plant-based, making it naturally vegan.
• How can I make this curry spicier? Add more cayenne or fresh chilies to the mix.
• What can I serve with this curry? It pairs well with rice, quinoa, or naan bread.
• How long does this curry last? It lasts in the fridge for up to 4 days or can be frozen for 3 months.
• Can I use other types of squash? Absolutely! Any winter squash will work well in this recipe.
• How do I make it more creamy? Add more coconut milk to enhance the creaminess.
• Is this curry kid-friendly? Yes, it has a mild flavor that most kids will enjoy!

Nutritional Tips and Dietary Adaptations

This pumpkin curry is not only delicious but can also fit into various dietary plans:

• Low-Carb Option: Skip the apples and serve with cauliflower rice.
• Gluten-Free: This recipe is naturally gluten-free; just ensure your stock is gluten-free.
• High-Protein Adaptation: Add lentils or beans for an added protein boost.

Recommended Equipment

To make this recipe, you’ll need:

• Blender: For achieving a smooth curry texture.
• Large Pot: To cook everything together.
• Baking Sheet: For roasting the squash.
• Cutting Board and Knife: Essential for prepping your ingredients.

Serving Suggestions

This pumpkin curry is versatile, and serving it can be just as creative:

• With Rice: Serve over brown rice or cauliflower rice for a hearty meal.
• On Naan: Spoon over warm naan for a delicious twist.
• Garnished: Top with fresh cilantro, a dollop of yogurt, or extra toasted pecans for added flavor and texture.

Conclusion

This Indian-Inspired Pumpkin Curry not only meets your protein needs but also delivers a bowl full of warm, comforting flavors. With its rich textures and aromatic spices, it’s a dish that’s sure to become a staple in your fall recipe rotation. So gather your ingredients and enjoy a delicious, healthy meal that fills your belly and warms your heart. Thank you for joining me in this culinary adventure, and happy cooking!

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Indian-Inspired Pumpkin Curry (cozy fall dinner)

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 350

A warm and flavorful pumpkin curry inspired by Indian spices, perfect for a cozy fall dinner.

Ingredients

Vegetables

• 1 lb winter squash (kabocha, acorn, cinderella, or butternut)
• 1 tablespoon olive oil
• ¼ teaspoon cinnamon
• ¼ teaspoon cayenne
• 2 tablespoons coconut oil
• 1 medium onion (chopped)
• 2 tablespoons chopped ginger
• 4 cloves garlic (smashed)
• 3 medium apples (divided)
• 15 ounce can pureed pumpkin
• 2 cups stock (or water)
• 15 ounce can coconut milk
• 2 tablespoons maple syrup
• 1 lime juice from lime
• to taste sea salt
• ½ cup toasted pecans
• 2 tablespoons curry powder
• 1 teaspoon garam masala
• 1 teaspoon coriander
• ½ teaspoon turmeric

Instructions 

• Roast squash at 400°F for 20 minutes until soft.
• Sauté onion in coconut oil until golden, then add spices and cook 1 minute.
• Add ginger, garlic, chopped apple, pumpkin, and stock; simmer 10 minutes.
• Blend curry until smooth, then return to pot. Stir in coconut milk, maple syrup, lime juice, and remaining apples and squash; cook a few minutes.
• Season with salt, top with toasted pecans, and serve.

Notes

Roasting the squash enhances flavor, and blending creates a smooth curry texture.

Calories: 350kcal

Cost: $15

Course: Main Course

Cuisine: Indian

Keyword: Fall, Pumpkin, Vegetarian