There is something so comforting about a warm bowl of homemade curry. Though it isn’t a food I grew up with eating, I often find myself craving it, seeking that warm hug in a bowl feeling. More importantly, one of my very favorite things about homemade curry, beyond the delicious flavors, is that it’s a quick meal that can be whipped up in under 30 minutes, tops! Great for using up whatever seasonal vegetables you have on hand and super versatile when it comes to your protein choice.

This is a good fool-proof, quick meal to whip out on those busy school/work nights, when you can’t be bothered with too much else. Like many of the recipes I share, you can also be quite liberal with the substitutions on this one, choose your favorite squash (just adjust cooking time as need), opt for sweet potatoes instead of squash, add broccoli, greens or whatever you have on hand. If you aren’t a fan a seafood, leave it out, add more veggies, try chicken or tofu. (FYI chicken will take much longer to cook, so adjust accordingly)

I serve this in a big cozy bowl on it’s own. You can also serve it over rice, if you’d like. It’s unique, beautiful in color and full of robust and well rounded flavors. The creaminess of the coconut milk, the vivid color and texture from the pumpkin puree, the hint of brightness from the lime, a subtle heat from the red curry and the aromas will have you drooling before you even sit down to eat. Read the rest of this entry »