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I’ve had some pumpkin puree in my freezer for a while now, leftover from the Pumpkin Cake I made last month. I was going to use it for a dessert, but on a recent cold and blustery Chicago day, I found myself wanting something for dinner that was comforting and cozy, and it seemed to me that a pumpkin curry would fit that bill.

This recipe just came about with the few things that I had in the fridge and pantry. Onions, roasted with olive oil and salt, sautéed crunchy kale, the spicy Italian sausage (I used vegetarian sausage crumbles) and a creamy pumpkin sauce…the curry came together just like that. The thickness of the curry contrasted nicely with the lightness of the bulgur, and I liked the different textures. I worried about it being too sweet or too salty, but it was perfect–savory, with just the right amount of sweetness from the cinnamon.

Recipe: Pumpkin and Kale Curry with Bulgur
Serves 4

• 1 cup bulgur
• 2 small yellow onions
• Olive oil
• Sea salt
• 2 large cloves garlic, diced
• 1 bunch kale, stems removed and coarsely chopped
• 1/2 tsp. salt
• 1/4 cup water
• Fresh ground pepper to taste
• 1 1/2 cup pureed pumpkin
• 1 tsp. salt
• 1/8 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1/4 cup whole milk
• 1/4 cup white wine
• 1 cup water
• 1 cup vegetarian Italian sausage crumbles
• Salt and pepper

Boil 1 cup of water. When the water comes to a rolling boil, turn of the heat and add the bulgur. Mix with a fork, and set aside.

Preheat oven to 425 degrees. Cut onions into 1/2 inch rings. Drizzle both sides of rings with olive oil and sprinkle with sea salt. Roast for 25 minutes or until edges are slightly charred. Remove from the oven, transfer immediately to a plate, separate rings, and set aside.

Sauté garlic in olive oil in large saute pan. Add kale, salt and water. Using tongs, keep flipping kale until water has evaporated and kale has wilted. Season with pepper to taste. Set aside.

Using the same pan, heat pumpkin on medium. Add salt, nutmeg, cinnamon and mix thoroughly. Add milk, wine and water and mix thoroughly until pumpkin thins somewhat. Add onion rings, kale and vegetarian sausage crumbles and mix curry until heated through. Add salt and pepper to taste.

The bulgur should have absorbed all of the water and should now be flaky. Serve curry with bulgur.