This is one of my all-time favorite dishes that I’ve ever made. I make veggie curries quite frequently – red curries, yellow curries, green curries. Some are tomato-based, some made with coconut milk. But for the last year, this one has stole the show. It’s colorful, healthy, hearty, and full of warming spices.
Pumpkins and okra are both available at the farmers market right now. I always freeze fresh roasted pumpkin to have throughout the year. You could use frozen okra or peas if you don’t have fresh okra. The beauty of curry is that any veggies will work. I just especially love the bright orange, purple, and green of this combo, along with the creaminess of the pumpkin and okra.
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 1-2 garlic cloves, minced
- 1 heaping tbsp yellow curry powder
- 2 cups pumpkin, cubed
- 1 cup purple potatoes (or 2 red potatoes)
- 1 1/2 cup broth
- approx 1 cup fresh okra, cut in chunks
- 1 medium tomato, diced
- 1 tsp grated ginger
- extra virgin olive oil
- black pepper
Heat butter in a large pan over medium heat, add onion, and cook until golden-brown, about 5 minutes. Add garlic and cook 1 minute more. Drizzle with olive oil and stir in curry powder, salt, and pepper. Add pumpkin, potatoes, and okra and cook for 5 minutes, stirring frequently. Pour in broth and tomatoes, cover, and reduce heat to simmer for 15 minutes. Check to see if it needs any seasoning. Continue to cook until pumpkin and potatoes are tender, 5 minutes more. Garnish with cilantro. Serve with rice.