I’m going to divert my comments to a friend here.  She’s a huge curry fan.  We’re talking curry for breakfast, snacks, lunch, dinner …. you say curry and she’s all in!  Me, I’m really not much of a curry fan.  I’m sure by now you’ve figured out I’m just beyond picky and probably need to get over it.  My mom’s had that dream for a while now, and I’m getting there, I’m just a slower mover than others ;o)  That won’t stop me from sharing fun recipes that others find amazing!

The comments I’ve received regarding this one is that it is absolutely delicious!  Even with my healthier modifications.  Which is always a concern of mine.  I want to make sure whatever I’m sharing is healthy, but hasn’t dropped any of it’s flavors ;o)

2 TBSP Extra Virgin Olive Oil (EVOO)
1 Onion, chopped
4 Garlic Cloves, minced
1 C Pumpkin Puree
1 C Canned Tomatoes
1 C Vegetable stock or Water
1/4 C Coconut Milk
1 – 15 oz. can Black Beans
1/2 – 15 oz. can Garbanzo Beans
2 TBSP Red Curry Paste
3 TBSP Organic, Local Honey
Salt and Pepper
  1. Saute the onions and garlic in EVOO using a skillet, heated over medium-high heat.  Once onions are caramelized, add the remaining ingredients.
  2. Bring to boil, then reduce to a simmer and cook for 15 minutes on low. 
  3. Serve with quinoa, or rice, garnished with chopped green onion.


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