Description
A comforting and flavorful Pumpkin Curry served over rice, combining the earthy sweetness of pumpkin with creamy coconut milk and warm spices. This vegan and gluten-free dish is perfect for a cozy fall dinner.
Ingredients
Scale
Main Curry:
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons red curry paste
- 2 cups pumpkin purée (canned or fresh)
- 1 can (14 ounces) coconut milk
- 1/2 cup vegetable broth or water
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar (optional)
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon chili flakes (optional)
- Salt and pepper to taste
- 1 can (15 ounces) chickpeas, drained and rinsed
Serving:
- 2 cups cooked white or brown rice
- Fresh cilantro and lime wedges for serving
Instructions
- Sauté Aromatics: In a large skillet, heat coconut oil. Sauté onion until soft, then add garlic and ginger.
- Add Flavors: Stir in red curry paste, followed by pumpkin purée, coconut milk, broth, soy sauce, sugar, turmeric, and chili flakes.
- Simmer Curry: Add chickpeas, simmer for 10–15 minutes until thickened.
- Adjust Seasoning: Taste and adjust salt and pepper. Serve over rice with cilantro and lime.
Notes
- For extra vegetables, add spinach, kale, or bell peppers.
- You can substitute chickpeas with tofu or chicken.
- Curry tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 430
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
