Cook up this vegan, One Pot Pumpkin Curry in less than 30 minutes for a comforting, quick dinner! Spiced pumpkin and an array of vegetables are covered in a creamy coconut milk-based sauce and served over jasmine rice. This healthy recipe is also oil-free, refined sugar free, and gluten free!
This recipe is my favorite take on fall: a warm bowl of spiced curry with the seasonal flavor of pumpkin makes this the perfect dish to get cozy with this time of year. What makes it even better is that it is so easy to make and only takes one pot! This pumpkin curry is a super delicious and nutritious recipe that’s easy to whip up for an simple weeknight dinner.
How to Make One Pot Vegan Pumpkin Curry
For this super simple recipe, you just need a few essentials that you probably already have in your pantry! You can even customize this recipe by adding in whatever vegetables you like. The first time I made this curry, I added in 2 medium russet potatoes.
Prepare your ingredients
First, you need to prepare your ingredients. Take your canned chickpeas and drain and rinse them thoroughly. We don’t want any extra liquid diluting our yummy sauce. Next, to make this recipe quicker, I microwave a steam-able back of broccoli so I can just pop it into the pot! For convenience, I also use already minced garlic and grated ginger. If you want rice with your curry, use a rice cooker to prepare you rice while you’re focusing on perfecting this dish and keeping it warm in the meantime.
Get to Cooking
First, caramelize your sliced onions for an even more intense taste. Toss in garlic and spices for an aromatic delight that will make your curry full of flavor.
Next is the best part that makes this curry comforting and creamy: add in the pumpkin, coconut milk, coconut sugar, and salt to taste.
To add texture and more nutrition to this dish, add in your desired vegetables. I would recommend chickpeas, broccoli, and spinach, but perhaps you can use carrots, potatoes, and peas as well.
Your dinner is now ready to be served over rice and enjoyed!
I hope you make this fall-inspired curry and see how tasty it is for yourself. If you do, make sure to tag me on Instagram @crueltyfreecrystal or hashtag #crueltyfreecrystal so I can see your creations!
One Pot Vegan Pumpkin Curry
Delicious, comforting pumpkin curry that can be cooked in under 30 minutes!
Ingredients
- 1 cup pumpkin puree (not pumpkin pie mix, but pure canned pumpkin)
- 1 15.5 oz can chickpeas drained and rinsed
- 1 13.5 oz can coconut milk
- 10 oz broccoli (I used a frozen bag and microwaved before use)
- 2 cups spinach
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- 1 tbsp curry powder
- 1 tbsp red curry paste (panang curry paste will work too)
- 1/4 cup coconut sugar
- 2 tbsp soy sauce
- 2 tsp grated ginger
- salt to taste
- jasmine rice to serve
Instructions
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In a large nonstick pan over medium heat, add thinly sliced onion and cook until slightly browned, stirring occasionally. (If you don't have a nonstick pan, 1 tbsp of olive oil will do)
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Once onion is browned, add in the garlic cloves and cook for 2 minutes.
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Next, add in curry powder, red curry paste, grated ginger, and soy sauce and cook until fragrant.
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Then, add in pumpkin and coconut sugar and mix thoroughly in pan so the spices can blend with the pumpkin.
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Once everything is mixed well, add in coconut milk, chickpeas and broccoli, stir and continue to cook on medium heat until there is a slight bubble.
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Finally, reduce to low heat and add in spinach, stirring occasionally until spinach is completely cooked down.
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Serve over jasmine rice and top with your desired choices from parsley, cilantro, red pepper flakes, or even avocado!
For more vegan recipes like this one, visit https://crueltyfreecrystal.com/category/eat/recipes/
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