Pumpkin Curry - Serves 8 generously
1 onion, chopped
2 cups carrots, chopped
1 15 oz can pumpkin puree
1 13.5 oz can unsweetened coconut milk
1 tsp cinnamon
1 1/2 lbs ground turkey
3 tsp chicken or vegetable boullion
Mix together in a small bowl:
2 tsp ground tumeric
2 tsp cumin
2 tsp salt
2 tsp ground black pepper
2 tsp ginger
2 tsp ground nutmeg
1. Take the small bowl of spices and divide it in half. Put 1/2 the spices into a medium sized bowl along with the ground turkey. Mix together by hand and form into small 1" meatballs.
2. Heat the oven to 400 degrees. Put the meatballs onto a baking sheet and bake for 10 minutes until lightly browned.
3. In a large saute pan, heat 1 Tbsp oil. Add onions and saute for 3 to 5 minutes. Add carrots and rest of the spices. Cook for 2 more minutes. Add the pumpkin, boullion, cinnamon and cocount milk to the pan. Stir well and bring to a boil. Reduce to a simmer and gently add meatballs. Heat thoroughly.
4. Serve over rice and topped with chopped green onion, or shredded coconut or cilantro.