Spiced Pumpkin Persimmon Curry with Coconut Ginger Sauce and Toasted Pepitas

Ingredients

• •1 tablespoon coconut oil
• •1 medium onion, diced
• •3 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon ground turmeric
• •1/2 teaspoon cinnamon
• •1/4 teaspoon cayenne pepper (optional, for heat)
• •1 medium pumpkin, peeled, seeded, and cut into 1-inch cubes
• •2 medium persimmons, peeled and chopped
• •1 can (13.5 ounces) coconut milk
• •1 cup vegetable broth
• •1 tablespoon tomato paste
• •1 tablespoon maple syrup
• •1 teaspoon sea salt, or to taste
• •1/2 teaspoon black pepper, or to taste
• •1/4 cup toasted pepitas (pumpkin seeds) for garnish
• •Fresh cilantro leaves, for garnish
• •Steamed white or brown rice, for serving (optional)

Instructions

1. 1

   Heat coconut oil in a large pot over medium heat.

2. 2

   Add the diced onion and cook until softened, about 3-5 minutes.

3. 3

   Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

4. 4

   Add cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using), and toast the spices for 30 seconds to 1 minute.

5. 5

   Add the cubed pumpkin and chopped persimmons, stirring well to coat with the spices.

6. 6

   Pour in the coconut milk, vegetable broth, and tomato paste, stirring to combine. Bring the mixture to a simmer.

7. 7

   Cover and cook over low to medium heat for 25-30 minutes, or until the pumpkin is tender and the flavors have melded.

8. 8

   Stir in the maple syrup, sea salt, and black pepper. Adjust seasoning as needed.

9. 9

   Remove from heat and let the curry rest for 5 minutes before serving.

10. 10

    Serve the curry topped with toasted pepitas and fresh cilantro leaves. Pair with steamed rice if desired.