Vegan pumpkin curry

On a cold night nothing warms me more than a steaming bowl of hot curry and rice. Customising these dishes is super easy! By simply adjusting the spices and sauce you can go from sweet like a korma to full on vindaloo in moments.

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Vegan pumpkin curry

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Rating: 5
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Course

Main Dish, Main Dishes

Cuisine

Indian

Prep Time

15 minutes

Cook Time

35 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 medium pumpkin (or squash, cubed)
• 2 cm fresh ginger
• 3 cloves garlic
• 2 fresh chillies
• 3 shallots
• 150 g plum tomatoes
• 400 ml coconut milk (shake before use)
• 1 can chickpeas
• 1 tsp mustard seeds
• 1/2 tsp cumin
• 1 tsp turmeric
• 6 pods cardamon
• 1 handful fresh mint leaves
• 1/4 cup water (add more if too thick)
• 2 tbsp coconut oil

Course Main Dish, Main Dishes Cuisine Indian Prep Time 15 minutes Cook Time 35 minutes Servings people MetricUS Imperial Ingredients 1 medium pumpkin (or squash, cubed) 2 cm fresh ginger 3 cloves garlic 2 fresh chillies 3 shallots 150 g plum tomatoes 400 ml coconut milk (shake before use) 1 can chickpeas 1 tsp mustard seeds 1/2 tsp cumin 1 tsp turmeric 6 pods cardamon 1 handful fresh mint leaves 1/4 cup water (add more if too thick) 2 tbsp coconut oil

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Firstly prepare the vegetables: Cube the pumpkin into 2/3cm pieces (you can use butternut squash if you can’t find a pumpkin), slice your shallots, cut your plum tomatoes into half, chop your ginger into small pieces and crush your garlic. Lastly, chop your chillies into thin pieces. NB: If you prefer your curry not too hot, then deseed chillies first.
2. In your pan add the coconut oil and let it melt, to test the temperature is high enough add a few mustard seeds to the pan. Once they begin to pop, add the remaining mustard seeds and ½ tsp cumin.
3. After few seconds add the chopped ginger, followed by the garlic, sliced shallots and chilli. Decrease the heat to medium and stir frequently.
4. If the ingredients start to stick add a touch more coconut oil. Followed by your tumeric.
5. Once the onion and garlic start to soften, add your pumpkin or squash cubes and pour in the water. Stir well and simmer on low for around 10 minutes.
6. As soon as the pumpkin is starting to feel soft add your plum tomatoes, can of chickpeas and coconut milk, mix it altogether and simmer for another 10-15 minutes.
7. The pumpkin/squash should now be fully cooked, so to finish the dish take some fresh mint leaves, stir into your sauce, simmer for another minute and then serve hot it with wild or brown rice and vegan naan bread 🙂

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