Pumpkin Curry


2 C cooked Chicken or Pork

2 C uncooked Rice or Chickpeas

1 C Carrots chopped

¾ C Bell Pepper chopped

1 Medium Onion chopped

1-2 tsp Ginger Powder or 2” of fresh

3 cloves minced Garlic

¾ C Coconut Milk

½ C Passata or Tomato Sauce

½ C Vegetable Broth

2 C Pumpkin Puree

½ tbsp Curry Powder

¾ tsp Turmeric

1 tsp Cumin

¾ tsp Salt

½ tsp Smoked Paprika

¼ tsp Pepper

Squeeze of lemon (optional)

6-8 leaves of chopped kale

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Pumpkin Curry

Oct 26, 2023Brenda Brink
Contributed By: Live. Life. Simple

This recipe will fill 2 small trays*


  1. Cook cubed or cut chicken or pork and set aside
  2. Rinse and cook rice or chickpeas and chop carrots, bell pepper and onion
  3. In a saucepan, add a small amount of broth and saute until softened
  4. Then add ginger and garlic and cook for 2 more minutes
  5. Then add coconut milk, passata (tomato sauce), vegetable broth, pumpkin puree
  6. For the spices, add in curry powder, turmeric, cumin, salt, paprika and pepper.  Stir well and simmer for 7-8 minutes until vegetables are soft
  7. If adding chicken or pork, add this in while simmering or freeze dry separate and add into storage bag 
  8. After curry has simmered add in kale and cook until it wilts
  9. Mix curry sauce into the cooked rice
  10. Add mix to pre cut parchment paper lined freeze dryer trays and add the tray dividers in the 8 portion setting (each portion will be approximately ½ Cup).
  11. Store Appropriately (See Storage Tips)

Cycle Time:

37 hours


½ Cup of hot water to each single tray divider portion.  Mix and allow 3-5 minutes to rehydrate

* Extra Large Tray = 15 Cups/Tray   Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray Cycle times & rehydration for reference only. Your results may vary.


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