Fueling Fall Training: Roasted Pumpkin Curry from Cara Marrs RDN

Looking for a fall meal that is both comforting and deeply nourishing? Steamboat Springs, CO based Registered Dietician Nutritionist Cara Marrs shares a mouth-watering anti-inflammatory recipe that we can attest fits the bill. Marrs supports clients through her practice in person and online, and has worked with local Winter Olympians as well as recreational, junior, and collegiate xc skiers on their daily and performance nutrition needs. Outside of nutrition counseling, Marrs is an avid trail runner and loves sharing in the mountain lifestyle with her family. You can find her at caramarrswellness.com or on Instagram @cara_marrs_wellness.

“As an athlete, educator, and certified healthcare practitioner, I can help you bridge the gap between traditional and alternative nutrition therapies and formulate a plan for you as an individual.”

This is a great recipe for chilly days when you need something that will fill your belly and warm you up!

The roasted pumpkin is easy to prepare and lends a wonderful fall flavor while providing some high-fiber complex carbohydrates to fuel your skiing. If you are not able to find a baking pumpkin, butternut or acorn squash make great substitutes. Additionally, Leeks are a great prebiotic food, meaning they feed the “good bacteria” that populate the gut, promoting health. 

Looking for a make-ahead dinner? Once the meat is browned, feel free to add the ingredients to a crockpot or instant pot and let them simmer away. 

The vegetables can vary, as well as the protein sources depending on your preference. The red curry paste and touch of sriracha lends a wonderful balance of flavors to the sweeter winter squash. 

Roasted Pumpkin Curry

1. Roast a small-medium baking pumpkin brushed with olive oil and sprinkled with sea salt cut side down for 40 minutes at 375. Set aside. Roasting the pumpkin seeds too is highly recommended! 
2. Brown protein of choice with olive oil, sea salt, 2 cloves of garlic and 1 heaping tbsp of red curry paste, and one large chopped leek. Organic tofu, organic chicken breasts, grass fed beef are all good choices here. If using beans, add in step 3 instead. 
3. After 5 minutes, add 3 cups water or broth, 1 sliced red bell pepper, the flesh of the roasted pumpkin, 1 bunch of torn kale leaves torn, and 3 small multi-colored chopped carrots. 
4. Stir in 1 can of coconut milk, 1 tsp turmeric, 1 tbsp honey, the juice of 1 lime, and 1 herb bouillon cube (if not using broth). Add sriracha to taste. Simmer on low-medium heat until veggies are soft.
5. Serve with crusty fresh bread and top with the roasted seeds of the pumpkin for some extra crunch and anti-inflammatory fats. Enjoy!