Delicious DaVita - Pumpkin Curry

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Updated: 11/13/2013 12:01 pm
Pumpkin Curry

©2013 Steve Schroeder
Owner Reno Street Food

Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Servings:  6-8

4 cups pumpkin, diced
3 tbs coconut oil
1 onion, diced
2 garlic cloves, finely chopped
1tbs ground ginger
1tbs ground turmeric
1tbs ground coriander
1tbs ground cumin
2 tbs Curry powder
1 ½ cups vegetable stock
2 cups full fat original flavor Coconut milk
1 6 oz can Tomato paste
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Cloves
2 leaves Basil
1 head Cauliflower (chopped)



Preheat oven to 375 degrees. Slice the top and bottom off the pumpkin. Scrape all the seeds out and discard the seeds. Set it on the flat side and slice into quarters. Place slices on a baking sheet lined with parchment paper. Bake for 40-45 minutes.

Clean the leaves and cut the stem off the bottom of the head of the cauliflower. Slice the cauliflower into small pieces. In a medium fry pan on medium heat, add coconut oil and garlic. Add cauliflower and cook for 6-8 minutes until slightly soft.

In a medium stock pot add coconut oil, onions and garlic. Cook until onions begin to sweat or glisten. Add ginger, turmeric, coriander, cumin and curry powder. Stir and simmer for 2 minutes. Add stock, coconut milk and tomato paste and simmer on low heat for 10 minutes. Once pumpkin is done, take out of oven and set aside to cool. Once cool, scrape the squash from the skin and add to the stock pot. Add cinnamon, nutmeg and cloves. Simmer for another 5 minutes. Using a hand wand mixer, mix entire contents of stock pot to a smooth soup texture. Simmer another 5 minutes.

Season with a pinch of salt to taste.  Serve over cauliflower.  Add fresh basil.


__CKD non-dialysis ___Dialysis  ___Diabetes __XX_General Diet

This recipe is intended for general diet only. Chronic Kidney Disease, Dialysis and Diabetes patients should check with your doctor, dietician or nutritionist for serving sizes and ingredients that are best for you. Each individual diet may vary.

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