Vegan Pumpkin Curry
Vegan Pumpkin Curry recipe loaded with vegetables for a hearty, filling healthy dinner
Servings: 4 servings
Calories: 290kcal
Ingredients
Pumpkin Curry Sauce:
- 1 15-oz can full-fat coconut milk
- 1 cup pumpkin puree
- 3 Tbsp red curry paste or green or yellow curry paste
- 1 Tbsp fresh ginger peeled and grated
- 1 Tbsp pure maple syrup
- 1/4 tsp pumpkin pie spice optional
- 3 Tbsp liquid aminos or soy sauce
Vegetables:
- 2 Tbsp coconut oil or avocado oil
- 1/2 cup yellow onion finely chopped
- 3 cloves garlic minced
- 2 cups butternut squash peeled and chopped into cubes
- 1 large carrot peeled and chopped
- 1 crown broccoli chopped into florets
- 1 medium yellow squash chopped
- 1 medium zucchini squash chopped
- 1 cup peas canned or frozen
Instructions
- Add all of the ingredients for the sauce to a saucepan and bring to a full boil. Reduce the heat to a simmer and cook at a gentle bubble, stirring occasionally, while you prepare the rest of the recipe.
- Chop all of the vegetables while the curry sauce is cooking.
- Heat the coconut oil (or avocado oil) in a large skillet. Add the onion, garlic, and butternut squash and cook, stirring occasionally, until vegetables have begun to soften, about 3 to 5 minutes. Add the remaining vegetables and cook, stirring occasionally, for 2 to 3 minutes.
- Add the sauce to the skillet and bring everything to a boil. Reduce the heat to a simmer and cook until vegetables have reached desired done-ness (you’ll want the butternut squash to be very soft), about 10 to 15 minutes.
- Serve with steamed rice, and enjoy!
Notes
Nutrition Facts calculated for the curry only (not including rice)
Nutrition
Serving: 1serving | Calories: 290kcal | Carbohydrates: 27g | Protein: 3g | Fat: 19g | Fiber: 5g | Sugar: 12g