Pumpkin Farro Curry

Pumpkin purée adds a seasonal twist to this traditional Indian-inspired meal.

Makes 4 servings
Prep Time 15 minutes
Cook Time 55 minutes

Ingredients

3 tbs. ghee, divided
1 cup cubed paneer (or firm tofu)
1 tsp. cumin seeds
1 yellow onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 tsp. ground coriander
½ tsp. ground turmeric
½ tsp. garam masala
1 tsp. sea salt
½ tsp. freshly ground black pepper
1 15-oz. can pumpkin
1 cup farro, rinsed
4 cups vegetable broth (or water)
1 cup fresh spinach leaves, chopped
Naan for serving

Directions

STEP 1

In a large pot or skillet, heat 1 tablespoon of the ghee over medium heat. Add the paneer or tofu cubes and cook until browned lightly on all sides, about seven to 10 minutes. Remove the cubes from the pot and set aside.

STEP 2

Add the remaining 2 tablespoons of ghee to the pot, then add the cumin seeds and let them sizzle for a few seconds. Stir in the chopped onion and sauté until translucent, about three to five minutes.

STEP 3

Add the minced garlic and grated ginger and cook for about one minute. Stir in the spices, salt, and pepper, and cook for another minute until fragrant. Add the pumpkin and the farro, stirring to mix well with the spices.

STEP 4

Pour in the vegetable broth or water and bring the mixture to a boil. Then reduce the heat to low, cover the pot, and simmer for about 20 to 25 minutes, stirring occasionally.

STEP 5

Once the farro is almost cooked through, add the chopped spinach and paneer or tofu cubes. Continue to simmer for another five to 10 minutes until the farro is tender.

STEP 6

Taste and adjust seasoning as needed; add water to thin if necessary. Serve the curry hot, with naan.

Photographer: Terry Brennan; Food Stylist: Betsy Nelson

Thoughts to share?