This straightforward pumpkin curry is as thick and hearty as a chili however with all of the yummy, highly spiced flavors of an Indian curry. It is full of protein and is absolute best both on its own or served over basmati rice or quinoa.
This one-pot pumpkin curry is so hearty and flavorful! It is usually a easy recipe that provides this glorious wintry weather squash an opportunity to polish with out overwhelming its naturally scrumptious taste.
Curry spices are terrific with wintry weather squashes and I particularly love this mixture on this butternut squash curry or this curried acorn squash. It really works like a appeal on this pumpkin curry recipe as smartly. The curry sauce with garam masala and cayenne properly enhances the wonder of the pumpkin, permitting this wholesome veggie to polish.
There may be additionally a just right dose of protein right here within the type of vegan meat, however you’ll be able to skip it if you need a thinner pumpkin curry, or exchange it with brown lentils.
In case you have omnivores at house it is a nice dish to serve them. The vegan meat makes the dish hearty and meaty whilst protecting it divinely plant-based and wholesome — and did I say stunningly scrumptious?
Desk of Contents
Why you can love this pumpkin curry
- It’s full of taste. The tomato, onion and ginger-garlic base upload numerous nice taste to this simple pumpkin curry and the garam masala and cayenne upload highly spiced, wealthy notes. Use a just right vegetable inventory or mushroom inventory for much more taste.
- It’s one-pot and takes simply half-hour to make. Chances are you’ll want some overtime to prep the pumpkin, until you purchase it pre-cut, however differently this recipe is so simple as it will get.
- Everybody can experience it. The recipe is nut-free, gluten-free, soy-free and, with simply 9 grams of web carbs in a serving, it may possibly also be loved by means of any individual consuming a plant-based low-carb nutrition.
Components
- Pumpkin. You’ll use any number of pumpkin, together with sugar pumpkin. Or exchange with every other wintry weather squash like butternut squash or acorn squash.
- Coconut oil or avocado oil. You’ll additionally use every other oil like grapeseed oil, sunflower oil or safflower oil.
- Taste base: Onions + tomatoes + ginger-garlic paste
- Spices: Turmeric + cayenne/paprika + garam masala. You’ll exchange the garam masala with curry powder for a in a different way scrumptious pumpkin curry.
- Mushroom inventory or vegetable inventory. You’ll exchange with water.
- Vegan meat crumbles. I used Past Red meat however any vegan red meat or red meat crumbles are positive right here. Meaty crumbles are nice in Indian curries, like this simple Indian curry with mince and veggies and this vegan keema masala. They’re simply as superb on this pumpkin curry.
- Complete-fat coconut milk. This provides a scrumptious smoothness and creaminess to the curry.
- Cilantro (non-compulsory). For garnish. However, you’ll be able to stir in a tablespoon or two or lemon juice or lime juice to complete.
Serving tips
This curry is a smart one-pot meal and you’ll be able to devour it on its own. However listed here are different serving concepts:
- Serve this pumpkin curry with coconut milk over a mattress of jeera rice or quinoa. If you’re consuming low-carb, serve the curry over cauliflower rice.
- There are such a lot of veggies on this curry you do not in point of fact want a vegetable aspect. However if in case you have the time, make those Bombay potatoes. They’re scrumptious with the pumpkin.
- Serve some poppadum at the aspect for a pleasant crunch.
Recipe FAQs
You’ll use any number of pumpkin (except for the huge pumpkins used to carve jack-o’-lanterns). My favourite to make use of on this curry recipe is a sugar pumpkin. Kabocha squash, acorn squash and butternut squash will paintings too.
It is fairly highly spiced, possibly mildly highly spiced even for any individual who adores warmth of their meals. You’ll alter the spice stage up by means of the usage of extra cayenne.
You undoubtedly can, even though it does upload a stupendous, hearty, comfy thickness and the protein, in fact. You’ll additionally exchange the plant-based meat with two 14-oz cans of brown lentils or chickpeas (garbanzo beans).
Sure! As with maximum curries and stews, this curry tastes even higher the following day, so it is undoubtedly a just right make-ahead candidate.
You’ll upload veggies like inexperienced or purple bell peppers, inexperienced beans, broccoli, cauliflower and carrots.
I have never attempted this curry with pumpkin puree however I feel it will if truth be told paintings somewhat smartly. The puree would make this curry thicker and would paintings smartly with the vegan meat.
Garage directions
- Refrigerate: Curry leftovers can also be saved within the refrigerator for as much as 4 days.
- Freeze: Freeze the curry for as much as 3 months in an hermetic container or freezer-safe container.
- Reheat: Reheat curry at the stovetop or within the microwave till heated via.
Extra vegan pumpkin recipes
Pumpkin Curry
This straightforward pumpkin curry is as thick and hearty as a chili however with all of the yummy, highly spiced flavors of an Indian curry. It is full of protein and is absolute best both on its own or served over basmati rice or quinoa.
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Overview Recipe
Servings: 8 servings
Energy: 257kcal
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Directions
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Warmth oil in huge pot or Dutch oven. Upload onions with a little of salt and saute over medium warmth till they start to brown.
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Stir within the ginger garlic paste and saute for 30 seconds.
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Stir within the tomatoes and cook dinner till they change into somewhat pulpy.
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Upload cayenne and turmeric and blend in.
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Stir within the vegan meat and upload the inventory or water.
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Upload the pumpkin cubes to the pot and blend. Carry to a boil. Quilt and simmer till the pumpkin is mushy, about 10 mins.
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Stir within the coconut milk and blend it in.
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Upload the garam masala to the curry, deliver to a boil, decrease warmth to a simmer and let the curry cook dinner every other 10 mins for all of the flavors to merge. Garnish with cilantro, if the usage of. Serve scorching.
Vitamin
Energy: 257kcal | Carbohydrates: 10g | Protein: 11g | Fats: 20g | Saturated Fats: 10g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.01g | Potassium: 407mg | Fiber: 1g | Sugar: 3g | Nutrition A: 5298IU | Nutrition C: 11mg | Calcium: 28mg | Iron: 3mg
