Pumpkin Curry


I heart pumpkin. In any shape, size, color or form. Here is one of my favorite (easy to make) recipes.

Recipe: Pumpkin Curry

Serves: 4 hungry athletes

Pair with: Big Sky Brewing Moose Drool Ale

Why it works: I love this recipe in the fall and winter. It’s the ultimate comfort food that is packed with nutrients and a bit of spice. The best part is, you don’t have to measure much (read - a little bit of this and a little bit of that). You can also pick, choose and alter your ingredients as to what’s on hand. Also note that this can be prepared as vegetarian, vegan, gluten-free.


Dash of olive oil (approx 2 Tbsp)

1 onion, chopped

1 piece of ginger, minced (approx 1 Tbsp)

1 tsp of red pepper flakes (adjust according to how much you like spicy food)

salt & pepper

2 cloves of garlic, minced

2 tomatoes, chopped

1 15oz-can pumpkin puree

2 cups chicken (or veggie) stock

1 15oz-can “light” coconut milk

1-1/2 tsp curry powder

dash of cayenne pepper (adjust or omit according to how much you like spicy food)

1 cup of green beans (you can also use broccoli or something else you have on hand)

1 bell-pepper, thinly sliced

2 cups of roasted butternut squash*, chopped

1 pound of shrimp (peeled and deveined) or 2 cups of firm tofu (sliced)


Heat olive oil over medium heat.

Saute onion, ginger, red-pepper flakes, salt & pepper for 5 minutes.

Add garlic. Cook for a 1-2 minutes.

Add tomatoes and pumpkin puree. Stir and cook for 10 minutes.

Add stock, coconut milk, curry powder and cayenne. Simmer for 15 minutes.

Add green beans and bell pepper (or other veggies of choice). Simmer 10 minutes (or until the veggies are nearly cooked to your liking).

Add shrimp and butternut squash and simmer for 5 more minutes.

Serve over brown or white rice. Top with (optional): cilantro, chopped peanuts & lime wedge.

*How to roast a butternut squash: Cut squash in half (lengthwise) and scoop out seeds. Chop into 1” cubes, removing the peel as you go. Toss with olive-oil, salt & pepper. Spread on a cookie sheet and bake at 400 for 30 minutes (or until fork tender).

We spent the weekend in South Carolina celebrating Nana’s 90th birthday. Here are a few happy snaps from the weekend! The next adventure up is Ironman Arizona, in 6 days! I can’t wait for one of my favorite events of the year. Hope to see many of you there!


Linsey Corbin