Pumpkin Curry

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This pumpkin curry makes such a great weeknight dinner! It’s comforting, creamy, vegan, and it comes together in less than 30 minutes. 

pumpkin curry with rice in a grey bowl on a wooden board with naan bread in the background

Why This Recipe Works

I just can’t get enough of curries! They are the ultimate comfort food for me. And this pumpkin curry is one of my favorites in the colder months, especially in the fall. 

I just love the combination of pumpkin, chickpeas, and spinach. It provides a ton of nutrients and plant-based protein and makes the curry very filling.

Overall it’s rather mild. So it’s also a great recipe for kids or people who aren’t into spicy food. If you want to make it a bit spicier, just add more curry paste and season it with red pepper flakes. 

I love to serve the curry over brown rice, but it’s also great with basmati rice or naan bread. 

What Goes Into This Recipe 

the ingredients that go into this recipe on a marble countertop

  • Pumpkin – I used butternut squash. 
  • Chickpeas – canned chickpeas. 
  • Spinach – fresh spinach or baby spinach. 
  • Coconut Milk – canned full-fat coconut milk. 
  • Onion, Garlic & Fresh Ginger 
  • Lime Juice – freshly squeezed. 
  • Spices – curry powder, turmeric, salt, and pepper. 
  • Red Curry Paste – make sure to use a vegan brand. Some brands contain shrimp paste.
  • Fresh Cilantro – sprinkle freshly chopped cilantro over the curry just before serving it for the ultimate flavor. 

How To Make This Recipe 

a collage of four step-by-step photos that show how to make this recipe

1. Step: Cook the rice according to the instructions on the package. Cut the onion into thin strips. Finely chop the garlic and the ginger.
 
2. Step: Peel the pumpkin and cut it into cubes.
 
3. Step: Heat the olive oil in a large pan and sauté the onion for 2-3 minutes or until it’s translucent.
 
4. Step: Then add the ginger and garlic, red curry paste, turmeric, and curry powder. Stir and cook for 1 minute. 

a collage of four step-by-step photos that show how to make this recipe

5. Step: Then add the butternut squash cubes and cook them for 3 minutes on high heat. Stir frequently. 
 
6. Step: Add the coconut milk, the vegetable broth, the chickpeas, and the salt.
 
7. Step: Cook for 20 minutes on medium heat until the pumpkin cubes are tender. 
 
8. Step: Then add the spinach and cook for 1 minute or until wilted. Season with black pepper and lime juice. Serve over freshly cooked rice. Sprinkle with freshly chopped cilantro and red pepper flakes if you like. 

Recipes Notes

  • The curry is relatively mild, so it’s perfect for the whole family and also smaller kids. If you are into spicy food, you can adjust the amount of curry paste and curry powder to your personal liking. Besides, you can spice things up by adding red pepper flakes or finely chopped chili. Please note that the curry paste I used for this recipe was mild, so check yours and adjust the amount if needed. 
  • You need canned coconut milk for this recipe. It doesn’t work with coconut milk that comes in a carton (like almond milk) because it’s way too thin. 
  • I used butternut squash for this curry, but the recipe also works with Hokkaido pumpkin. You can eat butternut squash skin as well as Hokkaido pumpkin skin. So if you are short on time and don’t mind the skin, just don’t peel it. 

pumpkin curry with chickpeas over rice in a grey bowl with naan bread and cilantro in the background

Frequently Asked Questions

How Long Does The Pumpkin Curry Last? 

Stored in an airtight container in the fridge, it will last up to 5 days

Can I Freeze It? 

Yes, it freezes really well. Make sure to let it cool down completely before freezing it. Then freeze it in a freezer-safe container for up to 3 months

Related Recipes 

  • Yellow Curry 
  • Cauliflower Curry
  • Easy Vegetable Curry 
  • Sweet Potato Curry 
  • Easy Massaman Curry 

I Love to Hear From You!

I hope you like this pumpkin curry as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina 

pumpkin curry with rice in a grey bowl on a wooden board with naan bread in the background

Print

Pumpkin Curry

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This pumpkin curry makes such a great weeknight dinner! It's comforting, creamy, vegan, and it comes together in less than 30 minutes. 
Course Main Dish
Cuisine American
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 people
Calories 476kcal
Author Sina

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, cut into thin strips
  • 2 cloves of garlic, finely chopped
  • 1 teaspoon finely chopped ginger
  • 2 tablespoons red curry paste
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1 can chickpeas
  • 1/2 cup vegetable broth
  • 1 can full-fat coconut milk
  • 1 teaspoon salt
  • 1 butternut squash, cubed
  • 3 cups spinach or baby spinach
  • juice of one lime
  • brown rice or basmati rice
  • fresh cilantro
  • red pepper flakes (optional)

Instructions

  • Cook the rice according to the instructions on the package. Cut the onion into thin strips. Finely chop the garlic and the ginger.  
  • Peel the pumpkin and cut it into cubes.
  • Heat the olive oil in a large pan and sauté the onion for 2-3 minutes until it's translucent.
  • Then add the ginger and garlic, red curry paste, turmeric, and curry powder. Stir and cook for 1 minute. 
  • Then add the butternut squash cubes and cook them for 3 minutes on high heat. Stir frequently. Add the coconut milk, the vegetable broth, the chickpeas, and the salt.   
  • Cook for 20 minutes on medium heat until the pumpkin cubes are tender.
  • Then add the spinach and cook for 1 minute or until wilted. Season with black pepper and lime juice.
  • Serve over freshly cooked rice. Sprinkle with freshly chopped cilantro and red pepper flakes if you like. 

Notes

  • The curry is relatively mild, so it’s perfect for the whole family and also smaller kids. If you are into spicy food, you can adjust the amount of curry paste and curry powder to your personal liking. Besides, you can spice things up by adding red pepper flakes or finely chopped chili. 
  • You need canned coconut milk for this recipe. It doesn’t work with coconut milk that comes in a carton (like almond milk) because it’s way too thin. 
  • I used butternut squash for this curry, but the recipe also works with Hokkaido pumpkin. You can eat butternut squash skin as well as Hokkaido pumpkin skin. So if you are short on time and don’t mind the skin, just don’t peel it. 

Nutrition

Calories: 476kcal | Carbohydrates: 48g | Protein: 11g | Fat: 30g | Saturated Fat: 22g | Sodium: 1056mg | Potassium: 1274mg | Fiber: 12g | Sugar: 10g | Vitamin A: 23307IU | Vitamin C: 52mg | Calcium: 191mg | Iron: 6mg

 

The post Pumpkin Curry appeared first on Vegan Heaven.





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