# Ingredients:
→ Pumpkin Bowls
01 - 2 small sugar pumpkins (each 1.5–2 pounds)
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Curry Base
05 - 2 tablespoons coconut oil or vegetable oil
06 - 1 large yellow onion, diced
07 - 3 garlic cloves, minced
08 - 1-inch piece fresh ginger, grated
09 - 2 tablespoons curry powder (mild or hot)
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 1/2 teaspoon turmeric
13 - 1/4 teaspoon cayenne pepper (optional)
→ Vegetables & Protein
14 - 1 red bell pepper, diced
15 - 1 medium sweet potato, peeled and cubed
16 - 1 medium zucchini, diced
17 - 1 can (15 ounces) chickpeas, drained and rinsed
18 - 1 can (14 ounces) diced tomatoes
19 - 1 can (14 ounces) coconut milk
20 - 1 cup vegetable broth
21 - 1 cup baby spinach, packed
22 - Salt, to taste
23 - Black pepper, to taste
→ Garnishes
24 - Fresh cilantro leaves
25 - Lime wedges
26 - Toasted pumpkin seeds (pepitas)
# Instructions:
01 - Set oven temperature to 400°F (200°C) and allow to preheat fully.
02 - Slice tops from sugar pumpkins, reserving them as lids. Remove seeds and stringy pulp. Brush interior surfaces with olive oil, then season with salt and black pepper. Arrange pumpkins and reserved lids cut-side down on a parchment-lined large baking sheet.
03 - Roast pumpkins and tops in preheated oven for 35–45 minutes, until flesh is tender but pumpkins remain structurally sound. Remove from oven and set aside.
04 - Heat coconut oil in a large pot or Dutch oven over medium heat. Sauté diced onion until translucent and softened, approximately 5 minutes. Add minced garlic and grated ginger, cook briefly until aromatic, about 1 minute.
05 - Stir in curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper; toast spices for 1 minute to enhance flavor.
06 - Incorporate diced red bell pepper, cubed sweet potato, and diced zucchini. Sauté for 3–4 minutes to begin softening the vegetables.
07 - Add drained chickpeas, diced tomatoes with juice, coconut milk, and vegetable broth. Mix thoroughly.
08 - Bring mixture to a gentle simmer, cover pot, and cook for 20–25 minutes, or until vegetables are tender.
09 - Stir in packed baby spinach and cook for 2 minutes, until wilted. Adjust seasoning with salt and black pepper as needed.
10 - Ladle hot curry into roasted pumpkin bowls. Top with fresh cilantro leaves, lime wedges, and toasted pumpkin seeds. Replace pumpkin lids for dramatic presentation if desired.
