After all the pumpkin desserts at Thanksgiving, this is a fabulous savory use for that leftover can of pumpkin puree. Adapted liberally from Bon Appetit, this is a curry based on tomatoes rather than coconut milk, so it's light and brothy and almost refreshing. I usually make a batch, refrigerate it, and cook the shallots to order when I want to eat; but you can easily make this a one-pot meal by frying the shallots in the oil the curry gets cooked in. You will definitely want to serve this with rice, to sop up the sweet-and-tangy sauce.

Share: