Description
This vegan pumpkin curry is a hearty, plant-based meal. It features pumpkin and other vegetables simmered in a flavorful, creamy coconut milk sauce with aromatic curry spices. It is a warming, comforting dish.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15-ounce) can pumpkin puree
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 cups fresh spinach
- Salt to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Stir in curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant.
- Pour in pumpkin puree, full-fat coconut milk, and vegetable broth. Stir well to combine. Bring the mixture to a gentle simmer.
- Add rinsed and drained chickpeas to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld and the curry to thicken slightly.
- Stir in fresh spinach and cook until wilted, about 2-3 minutes.
- Taste and adjust seasoning with salt as needed.
- Serve hot, garnished with fresh cilantro.
Notes
- Serve over rice, quinoa, or with warm naan bread.
- Add other vegetables like bell peppers, sweet potatoes, or green beans for more variety.
- For a spicier curry, add more cayenne pepper or a pinch of red pepper flakes.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 10g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg