Our Madras curry sauce is perfect for making this coconut-based spicy curry. We used butternut squash, but you can use any pumpkin that you have on hand. Roasting the pumpkin brings out the sugars and adds flavor to this curry. This healthy vegan curry is perfect for cold nights. Enjoy!
1 tablespoon good quality coconut or olive oil
1 teaspoon sea salt
1 lb pumpkin, cubed in 2-inch pieces
1 bottle of Rupen's Madras curry sauce
1/4 cup coconut cream for garnish
Preheat oven to 425 F.
On a quarter sheet, add salt, oil, and pumpkin. Toss, and spread on the sheet.
Bake for 25 minutes. Remove and set aside.
Meanwhile, add Rupen's Madras curry sauce and 1/4 cup water to a three-qt Dutch oven. Bring it to a boil over low heat.
Add the roast pumpkin, gently stir, cover, and cook for 5 minutes.
Garnish with coconut cream and serve.