Curried Pumpkin and Peas (Jen)

Ingredients:
2 tablespoons unsalted butter (I used earth balance vegan butter & a bit of olive oil)
1 medium onion, sliced
1 garlic clove, chopped
2½ teaspoons curry power
½ teaspoon salt (I used less salt since there’s salt in the earth balance vegan butter)
½ teaspoon freshly ground pepper
2 pounds pumpkin, peeled, seeded, and cut into 1-inch pieces
2 medium red potatoes, cut into 1-inch pieces
1½ cups vegetable broth (low-sodium is best)
¾ cup golden raisins
¾ cup frozen baby peas
Fresh cilantro for garnish

Instructions:
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. Makes 6 servings.

Per serving protein: 9.2g; fat: 4.9 g; carbohydrate: 48.8 g: fiber: 7.3 g: sodium 514 mg; cholesterol: 10mg; calories: 258.