Indulge in the creamy and aromatic pleasures of Vegan Pumpkin Coconut Curry, a dish that marries the sweet, earthy tones of pumpkin with the rich, smooth texture of coconut milk. This curry is not only a feast for the senses with its vibrant colors and intoxicating aromas but also a nutritional powerhouse, loaded with vitamins and fiber. Perfect for a cozy dinner or as a festive seasonal dish, this curry pairs wonderfully with jasmine rice or fresh naan. Each spoonful offers a comforting warmth, making it an ideal recipe for those chilly evenings or when you simply crave a touch of exotic spice in your vegan diet.
Estimated Cost$20
Helpful Equipment
Ingredients
- 2 Cups Pumpkin (cubed)
- 2 Tbsp. Coconut Oil
- 1 Onion (finely chopped)
- 3 Cloves Garlic (minced)
- 1 Tbsp. Ginger (grated)
- 1 Red Bell Pepper (chopped)
- 14 oz. Coconut Milk
- 2 Tbsp. Tomato Paste
- 2 tsp. Curry Powder
- 1 tsp. Cumin
- 1 tsp. Coriander
- ½ tsp. Turmeric
- ½ tsp. Salt
- ½ tsp. Black Pepper
- 2 Sprigs Fresh Cilantro
- 1 Lime (cut in wedges)
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Add onion, garlic, and ginger.
- Sauté until onion is translucent, about 5 minutes.
- Stir in the red bell pepper and pumpkin cubes.
- Cook for another 5 minutes.
- Pour in the coconut milk and stir in tomato paste until well combined.
- Season the mixture with curry powder, cumin, coriander, turmeric, salt, and pepper.
- Bring to a simmer, reduce heat, cover, and let cook for 20 minutes, or until the pumpkin is tender.
- Adjust seasoning to taste.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Nutrition
Calories: 489.2kcalCarbohydrates: 17.6gProtein: 13.7gFat: 45.3gSaturated Fat: 27.8gPolyunsaturated Fat: 7.3gMonounsaturated Fat: 7.1gTrans Fat: 0.02gSodium: 320.3mgPotassium: 793.4mgFiber: 5.2gSugar: 4.1gVitamin A: 1172.1IUVitamin C: 47.6mgCalcium: 86.2mgIron: 8.7mg