Description
Spicy vegan pumpkin curry recipe Easy to make for a Halloween dinner Creamy coconut aromatic spices Completely plantbased Quick prep
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 15-ounce can pure pumpkin puree
- 1 13.5-ounce can full-fat coconut milk
- 2 cups vegetable broth
- 1 red bell pepper, chopped
- 1 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 1 lime, juiced
- Salt, to taste
Instructions
- In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and grated ginger. Cook for another minute, stirring constantly, until fragrant.
- Stir in the red curry paste and cook for one more minute to wake up the spices.
- Add the pumpkin puree, coconut milk, and vegetable broth. Whisk everything together until smooth and combined.
- Bring the curry to a gentle simmer. Then, add in the chopped bell pepper and chickpeas. Let it simmer for 15-20 minutes.
- Stir in the maple syrup, soy sauce, and fresh lime juice. Taste and add salt as needed.
- Serve over fluffy jasmine rice or quinoa. Garnish with cilantro, toasted pumpkin seeds, and sliced red chili.
Notes
A creamy, slightly spicy, and 100% plant-based Vegan Pumpkin Curry. It’s the perfect savory and nourishing treat for Halloween or any autumn meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 4 servings
- Calories: 380 calories
- Sugar: 12 grams
- Fat: 22 grams
- Carbohydrates: 40 grams
- Fiber: 9 grams
- Protein: 10 grams