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Rachael Ray's 30-Minute Healthy Recipes

Curried Red Potato Pumpkin Skillet


* 2 Tbsp butter
* 1 medium sweet onion, sliced into thin wedges
* 1 garlic clove, minced
* 2 1/2 tsp curry powder
* 1/2 tsp kosher salt
* 1/2 tsp freshly ground black pepper
* 1 small pumpkin (about 3 lbs) seeds cleaned out, cut into wedges, peeled, then cut into 1 inch pieces
* 3 medium red potatoes, scrubbed, then cut into 1 inch pieces
* 1 1/2 cups chicken broth
* 3/4 cup golden raisins
* 1 cup frozen sweet green petite peas


1. In a large heavy skillet over medium-high heat, melt butter, then add onion slices, and cook until starting to soften and brown, about 5 minutes. Add garlic to skillet and cook 1 minute, stirring regularly.
2. Stir in the curry powder, kosher salt, and black pepper. Now add pumpkin and potatoes and cook, stirring, for 5 minutes. Reduce the heat to low and add the broth and raisins, stirring to combine, then cover and simmer slowly for 15 to 20 minutes or until veggies are tender.
3. Uncover the skillet and stir in the frozen peas; remove from heat, cover, and let stand for 1 minute. Serve hot out of the skillet.


When pumpkin season comes around, grab this recipe and dig in. This dish combines three warm and earthy flavors (curry, pumpkin, and potatoes), then throws in a few surprises with flavors that perk up the dish (raisins and sweet peas.)

You can make a successful dish with a lot of ingredients from several different taste palates - tangy, sweet, warm, sour, earthy. Mix and match and see how each ingredient is complimented by the others.

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