An all-time favorite meal is Pumpkin Curry over Quinoa. The days are cool and crisp and put you in the mood for warm cozy foods. Pumpkin is a great low-caloric vegetable yet high in potassium, vitamin A and beta-carotene helping maintain water balance in the body.
In a large sauté pan (medium heat) or electric skillet (350 degrees), pour in the olive oil. Heat the olive oil for 1 minute. Add onions, garlic powder, turmeric, salt, cabbage, cook for 4 minutes stirring frequently to coat the cabbage with the oil mixture.
Add the water pumpkin mixture, almond milk, tamarind juice, green beans, peppers and potatoes. Stir and let simmer for 45 minutes; until the potatoes are soft and you can cut them with a fork.
While your curry is cooking; cook up your quinoa. Follow the instructions on the box. (Generally 1 cup of quinoa to 2 cup of water) This measurement will provide enough quinoa for 4 people.
Place a scoop of the quinoa in the bottom of a bowl, place ½ cup spinach on top of the quinoa and ladle the Pumpkin Curry over the top. Serve up and enjoy!
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