Yellow Pumpkin Curry Di Mare (limited Availability) Recipe

Cook the Jasmine Rice

In a medium-sized pot, combine the organic jasmine rice and water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, until rice is tender and water is absorbed. Remove from heat and let sit, covered, for another 5 minutes before fluffing with a fork.

Sauté Vegetables

In a large pot or deep skillet, heat olive oil over medium heat. Add chopped onion, minced garlic, and minced ginger. Sauté for 3-4 minutes until fragrant and onion is translucent.

Add Spices

Stir in curry powder and turmeric powder. Cook for an additional 1-2 minutes, allowing the spices to release their flavors.

Add Pumpkin and Vegetables

Add the diced yellow pumpkin, bell peppers, carrots, and green beans to the pot. Stir well to combine and sauté for 5 minutes.

Add Broth and Coconut Cream

Pour in the vegetable broth and coconut cream. Stir to combine and bring the mixture to a gentle simmer.

Add Seafood

Once the curry is simmering, add mussels, diver scallops, and clams to the pot. Cover and cook for about 5-7 minutes, or until the seafood is cooked through and the mussels and clams have opened.

Season to Taste

Taste the curry and add salt and black pepper to your preference.