Vegan Pumpkin Curry
This creamy curry with pumpkin is a perfect autumn comfort food with its heartwarming flavours and just ten simple ingredients.
Servings: 4 servings
Ingredients
- 7 cups (800 g) pumpkin peeled and cubed
- 2 onions diced
- 5 cloves garlic minced
- 3 tbsp coconut oil
- 1 can (14 oz) coconut milk 400 ml
- 1 cup water
- 1 tsp salt
- 1 tsp sugar
- 4 tbsp curry powder
- 2 tbsp garam masala
- ¼ cup (35 g) cashews or sunflower, pumpkin seeds
Instructions
- In a saucepan on medium heat, melt the coconut oil and fry the onions until it translucent and beginning to brown.
- Add the pumpkin and garlic and fry for another minute.
- Add and mix in the coconut milk, water, salt, sugar, curry powder and garam masala and bring to a boil.
- Turn the heat down to low-medium and simmer until the pumpkin is tender and the sauce thickened considerably. Stir occasionally. This takes approximately 15-20 mins.
- Toast the nuts or seeds in a small frying pan on medium high heat. Once they start to toast, they brown quickly, so watch out not to burn them.
Notes
This recipe works best with flavorful culinary pumpkins or squash. Large or carving pumpkins will make a more bland and watery curry.
You can mix things up by replacing some of the pumpkin with other seasonal vegetables like potatoes, carrots, or even apples, which make for a great autumnal combination of flavours.
Nutrition
Calories: 484kcal | Carbohydrates: 33g | Protein: 8g | Fat: 40g | Saturated Fat: 31g | Sodium: 609mg | Potassium: 1184mg | Fiber: 8g | Sugar: 13g | Vitamin A: 17088IU | Vitamin C: 27mg | Calcium: 111mg | Iron: 6mg
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