Cathrin’s Pumpkin Curry


  • Ghee
  • Chopped ginger
  • Green or red onions, sliced
  • Mustard seeds
  • Turmeric
  • Raisins, dried cranberries or coconut
  • Fresh pumpkin, peeled cubed
  • 1 can coconut milk
  • 1 to 2 tsp curry paste
  • 1 to 2 tsp miso
  • Cilantro, chopped
  • Salt


Melt some ghee.  Sauté the ginger, onion, mustard seeds and turmeric.  Add the raisins or dried cranberries or coconut and sauté briefly.  Add the pumpkin let it simmer to desired roasted-ness.

Add coconut milk and simmer briefly.  Add the curry.

To add the miso, make a slurry by taking a ladle, put the miso in the ladle with a little of the warm coconut milk, using chopsticks break up the miso and stir it into the coconut milk. Holding the ladle bottom down in the hot pan can help with this process, then put the miso in the mix. It will dissolve better this way.  Stir it all together — do not let it come to a boil again as this will kill the good stuff in the miso.

Top with cilantro and a little salt.


In South Central PA, you can find organic veggies here.

High quality salts, herbs, spices and seeds can be found here.

A good source for miso is here.

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