It’s almost Oct 1! This is when my basic sides shines. I mean it literally glows. Pumpkin spice everything, cinnamon spice, apple spice, sweaters with leggings, boots, scarves, fall scented candles, spooky halloween decor … I mean yeah I am a basic B right now.
Though, this year is a bit different. Okay – hella different.
To find my mojo and to keep it going are two very different things I am realizing. On one hand I am honored that traffic to my blog is picking up, really really picking up!! This pandemic has you all cooking up a storm and I am grateful you come to my site to check out these recipes. On the other hand … this pandemic has me feeling drained. And the thing is, that feeling of drained just lingers. It is that mental fatigue that hits me. Where motivation seems hard. Even warming up tea sometimes, seems hard.
But I push myself. I find those pockets of time where I can push myself to get up and do something I enjoy – because I know it will help me to feel better. It is the getting started part that feels hard.
Do you guys feel this way? I take comfort in knowing, many of you probably do feel this way.
Well – back to the Spicy Pumpkin Curry. Like I said the mental fatigue is real and lately I do not want to cook a whole big fancy feast and I want something quick and easy. This curry is a Trader Joe’s hack. So for all you Trader Joe’s lovers this one is for you!
I picked up a bottle of the spicy pumpkin simmer sauce. And I thought to myself Hmmm, can I combine this with a can of coconut milk and some veggies to make a spicy pumpkin curry. What I got was a flavorful medley of spices with pumpkin that just screams fall! This is a must try for all you basic Bs!
Spicy Pumpkin Curry
Ingredients
- 1/2 tbsp coconut oil
- 2 garlic cloves; minced
- 1 serrano chili; minced
- 1/4 cup diced white onion
- 1/2 tsp cumin powder + 1/2 tsp used in two separate steps
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 yellow bell pepper; sliced
- 1/2 orange bell pepper; sliced
- 1/4 cup mushrooms
- 1 jar Spicy Pumpkin Curry Simmer Sauce from Trader Joe’s
- 1 15oz Can Coconut Milk; I used reduced fat
- 1/4 tsp garlic powder
- 1/4 tsp cinnamon powder
- 1/4 tsp ginger powder
- A dash of freshly grated ginger
- 1/4 tsp sugar
- Salt to taste
- Siracha sauce as desired
Garnish
- 1/2 tbsp Trader Joe's Pumpkin Spiced Pumpkin Seeds
- 1/2 tbsp chopped cilantro
Instructions
-
at coconut oil in a fry pan on medium heat. Add in minced garlic, serrano chili, onions, 1/2 tsp cumin powder, coriander powder, turmeric powder and red chili powder. Mix and allow to sauté until onions start to brown slightly. Next add in bell peppers and mushrooms and mix so all spices are incorporated. Allow to sauté until veggies are slightly tender.
-
Transfer veggies to a large sauce pot.
-
On medium heat, add in pumpkin curry simmer sauce and coconut milk. Mix all ingredients together and continue to stir. Add in garlic powder, cinnamon powder, ginger powder, freshly grated ginger, sugar, salt and siracha sauce. Allow all flavors to incorporate until curry starts to simmer. Switch heat between medium to high heat to allow curry to simmer. When curry starts to simmer I like to keep the heat on low and allow the mixture to keep heating so all the flavors incorporate. About 10-15 minutes.
-
Spinkle with Trader Joe’s Pumpkin Spiced Pumpkin Seeds and garnish with cilantro!
