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Hearty Burdock and Pumpkin Curry Recipe

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Ingredients

Scale
  • 1 tablespoon coconut oil (or vegetable oil)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 medium burdock root, peeled and sliced thinly (about 1 cup)
  • 2 cups pumpkin, diced (fresh or canned)
  • 1 carrot, sliced
  • 1 bell pepper, chopped (any color)
  • 1 can (400 ml) coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons curry powder
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon maple syrup (or honey)
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Cooked rice or quinoa for serving

Instructions

  • Heat the oil: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add aromatics: Stir in the garlic and ginger, cooking for another minute until fragrant.
  • Cook the vegetables: Add the sliced burdock root, pumpkin, carrot, and bell pepper to the pot. Cook for about 5-7 minutes, stirring occasionally.
  • Add liquids and spices: Pour in the coconut milk and vegetable broth. Stir in the curry powder, soy sauce, and maple syrup. Bring to a gentle simmer.
  • Simmer the curry: Reduce the heat to low and let the curry simmer for about 20-25 minutes, or until the vegetables are tender. Stir occasionally and season with salt and pepper to taste.
  • Serve: Ladle the curry into bowls, garnish with fresh cilantro if desired, and serve with cooked rice or quinoa.

Nutrition

Find it online: https://succulentrecipes.com/hearty-burdock-and-pumpkin-curry-recipe/