What do you think of when you think of pumpkin? Hollowing out a pumpkin, Halloween , Pumpkin soup , pumpkin ravioli, Pumpkin Muffins ? Everything is possible. In fact, there are few vegetables that allow more possibilities of processing into magical dishes. Sweet, sour, breakfast, lunch or dinner. We’re focusing on a very special gem today, a pumpkin curry.
Pumpkin curry vegan
What you need? A handful of ingredients and a pot. That’s all, ok, maybe a little patience for cutting and coring the pumpkin. But I am sure you love challenges. The combination is a pure taste explosion on the palate. Curry paste, chili, ginger, garlic and onion. Paired with the creaminess of the coconut milk that truly envelops all the wondrous spices. I just say: YUMMY!
My favorite vegetable after pumpkin? Red bell peppers and fresh green broccoli. Of course, you’ll also find both of these ingredients in this flattering curry. For an extra vitamin E, as well as the trace elements manganese, zinc and copper, I add a handful of pumpkin seeds over the dish. Such a little extra boost of micronutrients just has to be. Otherwise, you can always use other toppings or garnishes, I’m thinking roasted cashews, or baked tofu.
Supplements? But yes with pleasure. Basmati rice, wild rice or quinoa go particularly well.
The vegan pumpkin curry is :
- Easy to manufacture
Get started with this quick dish that you can have ready in under 45 minutes. I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Vegan pumpkin curry
- 22 ml Coconut oil
- 20 g white onion chopped
- 12 g Garlic coarsely chopped
- 12 g fresh ginger grated
- 1-2 Bird eye chilies or fresh chilies as needed
- 60 g red Thai curry paste
- 1 ~400g Hokkaido pumpkin seeded and cut into cubes*.
- 1 Bell bell pepper, red seeded and cut into strips
- 400 ml Coconut milk 1 can **
- 30 ml maple syrup or another vegan sweetener
- 1 tbspn Turmeric powder
- ½ tbspn Sea salt and pepper
- 15 ml Tamari or another soy sauce
- 90 g Broccoli steamed (optional)
- 30 ml Lemon juice
- Pumpkin seeds to taste
- Fresh basil
- Basmati rice Wild rice or quinoa
- If rice or quinoa is served, cook according to packaging instructions.
- In the meantime, heat a large skillet. Heat coconut oil, onion, garlic, ginger, diced pumpkin and red bell pepper in it and saute until translucent. Add curry paste and sauté for another 2 minutes until everything is well coated with the paste.22 ml Coconut oil, 20 g white onion, 12 g Garlic, 12 g fresh ginger, 1-2 Bird eye chilies or fresh chilies as needed, 60 g red Thai curry paste, 1 ~400g Hokkaido pumpkin, 1 Bell bell pepper, red
- Add coconut milk, maple syrup, turmeric, salt and tamari and stir. Cover and simmer for 20 minutes.400 ml Coconut milk, 30 ml maple syrup, 1 tbspn Turmeric powder, ½ tbspn Sea salt and pepper, 15 ml Tamari or another soy sauce
- Taste. (optional) Add broccoli and lemon juice, cover and simmer for another 3-4 minutes.90 g Broccoli, 30 ml Lemon juice
- For a creamier version, puree half of the curry in a high-powered blender until creamy before adding the broccoli.
- Divide rice or quinoa into plates. Pour pumpkin curry on top and garnish with the pumpkin seeds. Sprinkle with fresh basil and garnish with fresh lemon juice and enjoy!Pumpkin seeds to taste, Fresh basil, Basmati rice
- Store leftovers covered in the refrigerator for 3-4 days. Freeze within 1 month. Best fresh.