Recipe - Curried Pumpkin Harvest Skillet

With its mild, creamy flesh, pumpkin lends itself well to soups and curries. Not having much flavor of its own, other than a faint nutty hint of sweetness, pumpkin will take on the flavor of whatever you season it with, and carry it off to perfection. This recipe incorporates a variety of healthy vegetables together with rich spices, to offer a palate-pleasing dish perfect for cool fall evenings! This one also makes a unique offering for an autumn potluck.

Curried Pumpkin Harvest Skillet

Organic Curry Powder (Photo credit: artizone)

Ingredients:

2 Tbsp butter
1 medium sweet onion, sliced into thin wedges
1 garlic clove, minced
2 1/2 tsp curry powder
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 small pumpkin (about 3 lbs) seeds cleaned out, cut into wedges, peeled, then cut into 1 inch pieces
3 medium red potatoes, scrubbed, then cut into 1 inch pieces
1 1/2 cups chicken broth
3/4 cup golden raisins
1 cup frozen sweet green petite peas, or young green beans, cut in 1" lengths

Directions:

• In a large heavy skillet over medium-high heat, melt butter, then add onion slices, and cook until starting to soften and brown, about 5 minutes.
• Add garlic to skillet and cook 1 minute, stirring regularly.
• Stir in the curry powder, kosher salt, and black pepper.
• Now add pumpkin and potatoes and cook, stirring, for 5 minutes.
• Reduce the heat to low and add the broth and raisins, stirring to combine, then cover and simmer slowly for 15 to 20 minutes or until veggies are tender.
• Uncover the skillet and stir in the frozen peas; remove from heat, cover, and let stand for 1 minute. Serve hot out of the skillet.