This straightforward pumpkin curry is as thick and hearty as a chili however with all of the yummy, spicy flavors of an Indian curry. It is filled with protein and is ideal both by itself or served over basmati rice or quinoa.
This one-pot pumpkin curry is so hearty and flavorful! It is also a easy recipe that offers this glorious winter squash an opportunity to shine with out overwhelming its naturally scrumptious taste.
Curry spices are terrific with winter squashes and I particularly love this mix on this butternut squash curry or this curried acorn squash. It really works like a appeal on this pumpkin curry recipe as nicely. The curry sauce with garam masala and cayenne properly enhances the sweetness of the pumpkin, permitting this healthful veggie to shine.
There’s additionally dose of protein right here within the type of vegan meat, however you possibly can skip it if you need a thinner pumpkin curry, or substitute it with brown lentils.
When you’ve got omnivores at residence this can be a nice dish to serve them. The vegan meat makes the dish hearty and meaty whereas preserving it divinely plant-based and wholesome — and did I say stunningly scrumptious?
Desk of Contents
Why you may love this pumpkin curry
- It’s filled with taste. The tomato, onion and ginger-garlic base add a lot of nice taste to this simple pumpkin curry and the garam masala and cayenne add spicy, wealthy notes. Use vegetable inventory or mushroom inventory for much more taste.
- It’s one-pot and takes simply half-hour to make. You may want some additional time to prep the pumpkin, except you purchase it pre-cut, however in any other case this recipe is so simple as it will get.
- Everybody can get pleasure from it. The recipe is nut-free, gluten-free, soy-free and, with simply 9 grams of web carbs in a serving, it might even be loved by somebody consuming a plant-based low-carb weight-reduction plan.
Substances
- Pumpkin. You need to use any number of pumpkin, together with sugar pumpkin. Or substitute with one other winter squash like butternut squash or acorn squash.
- Coconut oil or avocado oil. It’s also possible to use one other oil like grapeseed oil, sunflower oil or safflower oil.
- Taste base: Onions + tomatoes + ginger-garlic paste
- Spices: Turmeric + cayenne/paprika + garam masala. You possibly can substitute the garam masala with curry powder for a in another way scrumptious pumpkin curry.
- Mushroom inventory or vegetable inventory. You possibly can substitute with water.
- Vegan meat crumbles. I used Past Beef however any vegan beef or beef crumbles are wonderful 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 fantastic on this pumpkin curry.
- Full-fat coconut milk. This provides a scrumptious smoothness and creaminess to the curry.
- Cilantro (non-compulsory). For garnish. Alternatively, you possibly can stir in a tablespoon or two or lemon juice or lime juice to complete.
Serving ideas
This curry is a good one-pot meal and you’ll eat it by itself. 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 really want a vegetable aspect. However you probably have the time, make these Bombay potatoes. They’re scrumptious with the pumpkin.
- Serve some poppadum on the aspect for a pleasant crunch.
Recipe FAQs
You need to use any number of pumpkin (besides the massive 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 work too.
It is reasonably spicy, maybe mildly spicy even for somebody who adores warmth of their meals. You possibly can regulate the spice stage up through the use of extra cayenne.
You undoubtedly can, though it does add a beautiful, hearty, cozy thickness and the protein, after all. It’s also possible to substitute the plant-based meat with two 14-oz cans of brown lentils or chickpeas (garbanzo beans).
Sure! As with most curries and stews, this curry tastes even higher the subsequent day, so it is undoubtedly make-ahead candidate.
You possibly can add veggies like inexperienced or purple bell peppers, inexperienced beans, broccoli, cauliflower and carrots.
I have never tried this curry with pumpkin puree however I feel it may really work fairly nicely. The puree would make this curry thicker and would work nicely with the vegan meat.
Storage directions
- Refrigerate: Curry leftovers will be saved within the fridge for as much as 4 days.
- Freeze: Freeze the curry for as much as three months in an hermetic container or freezer-safe container.
- Reheat: Reheat curry on 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, spicy flavors of an Indian curry. It is filled with protein and is ideal both by itself or served over basmati rice or quinoa.
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Assessment Recipe
Servings: 8 servings
Energy: 257kcal
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Directions
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Warmth oil in giant pot or Dutch oven. Add onions with a little bit 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 develop into fairly pulpy.
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Add cayenne and turmeric and blend in.
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Stir within the vegan meat and add the inventory or water.
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Add the pumpkin cubes to the pot and blend. Carry to a boil. Cowl and simmer till the pumpkin is tender, about 10 minutes.
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Stir within the coconut milk and blend it in.
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Add the garam masala to the curry, carry to a boil, decrease warmth to a simmer and let the curry cook dinner one other 10 minutes for all of the flavors to merge. Garnish with cilantro, if utilizing. Serve sizzling.
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 | Vitamin A: 5298IU | Vitamin C: 11mg | Calcium: 28mg | Iron: 3mg
