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Curried Pumpkin and Peas

Ingredients ...


  • 2 tablespoon(s) unsalted butter
  • 1 medium onion, sliced
  • 1 garlic clove, chopped
  • 2 1/2 teaspoon(s) curry powder
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) freshly ground pepper
  • 2 pound(s) pumpkin, peeled, seeded, and cut into 1-inch pieces
  • 2 medium red potatoes, cut into 1-inch pieces
  • 1 1/2 cup(s) low-sodium chicken broth
  • 3/4 cup(s) golden raisins
  • 3/4 cup(s) frozen baby peas
  • Fresh cilantro, for garnish 

  1. Heat butter in a large pan over medium-high heat, add onion, and cook until golden-brown, about 5 minutes. Add garlic and cook 1 minute more. Stir in curry powder, salt, and pepper. Add pumpkin and potatoes and cook for 5 minutes, stirring frequently. Pour in broth and raisins, cover, and reduce heat to medium. After 15 minutes, add peas. Replace cover and continue to cook until pumpkin and potatoes are tender, 5 to 10 minutes more. Garnish with cilantro.
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