Curried Pumpkin and Peas

Flavor tender pumpkin and tomatoes with a touch of curry powder in this tempting dish.

Ingridients

• 2 tablespoon(s) unsalted butter

• 1 medium onion, sliced

• 1 garlic clove, chopped

• 2 1/2 teaspoon(s) curry powder

• 1/2 teaspoon(s) salt

• 1/2 teaspoon(s) freshly ground pepper

• 2 pound(s) pumpkin, peeled, seeded, and cut into 1-inch pieces

• 2 medium red potatoes, cut into 1-inch pieces

• 1 1/2 cup(s) low-sodium chicken broth

• 3/4 cup(s) golden raisins

• 3/4 cup(s) frozen baby peas

• Fresh cilantro, for garnish

Directions

Heat butter in a large pan over medium-high heat, add onion, and cook until golden-brown, about 5 minutes. Add garlic and cook 1 minute more. Stir in curry powder, salt, and pepper. Add pumpkin and potatoes and cook for 5 minutes, stirring frequently. Pour in broth and raisins, cover, and reduce heat to medium. After 15 minutes, add peas. Replace cover and continue to cook until pumpkin and potatoes are tender, 5 to 10 minutes more. Garnish with cilantro.