It’s pumpkin season, and I finally made my favorite pumpkin recipe this weekend: pumpkin curry! It’s nutritious and delicious (it’s also vegan, but you could easily add meat if you wanted, although the pumpkin and cashews are quite filling and satisfying with fiber and protein). With pumpkin, onion, serrano chilies, cumin seeds, turmeric, bay leaves, cinnamon, coconut milk, cashews, and lemon, this flavorful recipe is loaded with vitamins, nutrients, and antioxidants. The leftovers are great too, which I enjoyed for Meatless Monday! I found the recipe in a Sunset magazine years ago, but they have it on their website now! https://www.sunset.com/recipe/cashew-coconut-pumpkin-curry
And you can’t cook with a fresh pumpkin and not make roasted pumpkin seed snacks! They are high in nutrients and antioxidants too. This time I seasoned them with leftover hot wing dry rub I made. I love making delicious food that’s also healthy! Of course, I love baking and sweets too, so I also made my first pumpkin bread today! And it still has all those pumpkin health benefits. This recipe by @tastesoflizzyt is so easy and delicious!!! It also made two loaves, which made my neighbors very happy! https://www.tastesoflizzyt.com/easy-pumpkin-bread/
