Pumpkin Energy Balls & Pumpkin Peanut Curry
1 pie pumpkin, 2 dishes
Instant Pot
Roast pumpkin in Instant Pot whole (if it fits) for 15 minutes on a trivet on manual setting with 1 cup water. Natural pressure release, remove and let cool. Scoop out seeds ans separate flesh from the rind
Oven Roast
Cut pumpkin in half abs scoop out seeds Roast pumpkin cut side down in the oven at 400 degrees on a baking sheet lined with parchment paper for 45-55 minutes. Let cool. Separate flesh from the rind.
Place flesh in a high speed blender or food processor. Process until smooth. You’ll need 1/2 cup for the protein balls and the rest for a peanut curry.
Pumpkin Energy Balls
INGREDIENTS
Fair Shares
1/2 cup puréed pumpkin
1/2 cup nut butter
1/2 cup maple syrup
2 tbsp melted coconut oil
2 cups rolled oats
Other ingredients
1 tbsp pumpkin pie spice
1/4 tsp salt
1/4 cup mini chocolate chips
METHOD
Add all ingredients to a large bowl and stir to combine. Refrigerate for one hour. Roll into bite sized pieces. Store in refrigerator.
Pumpkin Peanut Curry
INGREDIENTS
Fair Shares
1 onion, chopped
5 garlic cloves, minced
1 tbsp olive oil
1/2 cup nut butter
Spinach or Kale
The rest of the pumpkin purée
Other ingredients
4oz jar of red curry paste
1 can coconut milk
1 can chickpeas, wrinsed
1 tsp curry powder
1 tsp fish sauce
Juice of one lime
Salt and pepper
METHOD
Heat oil in a Dutch oven. Saute onion and garlic until translucent. Add pumpkin puree, nut butter, and coconut milk. Bring to a simmer and add curry paste, powder, and fish sauce. If the stew is too thick then add a but of water. Add chic peas and handfuls of greens stir till the greens wilt and keep adding till the greens are all in. Add lime juice and salt and pepper to taste before serving.
