Pumpkin Curry Rice Bowls made from scratch with a real pumpkin! Skip the puree and you’ll be well-rewarded. Don’t worry. It isn’t even that hard!
1) Cut a 3lb (approx) pie pumpkin in half down the center. Poke some holes in the flesh and roast it at 350 degrees F., cut-side down, for 40-45 minutes until the pumpkin flesh is fork tender. (I recommend doing this in advance).
When ready to cook the curry, scoop out seeds, cut pumpkin into slices and use a paring knife to slice outer skin off of pumpkin. Cube the pumpkin into 1/2-inch cubes. You should get 4-5 cups of cubed pumpkin out of one roasted pumpkin.
2) Mash 1 cup of cubed pumpkin with the coconut milk to make a thick sauce.
3) In a large skillet or wok, heat coconut oil over medium heat, add onions, garlic, cumin, coriander, and red pepper flakes. Cook for 3-4 minutes until onions soften.
4) Stir in red curry paste and cook for another minute. Then add coconut milk/pumpkin mixture and stir to combine. I like to add 1/2 cup of water here also to make sure the curry paste and everything is evenly distributed.
5) Add pumpkin cubes to the curry and turn heat down to low. Simmer curry for 5-6 minutes until sauce thickens. Taste and adjust spices to your liking.
Serve curry spooned over rice with cashews and fresh cilantro.