Vegan One Pot Pumpkin Curry
Pumpkin isn’t just for sweet recipes—it is also great in this savory and spicy One Pot Pumpkin Curry.
Servings: 4 servings
Calories: 505kcal
Ingredients
- 2 tablespoons coconut oil
- 1 large red bell pepper sliced into thin strips
- 6 cloves garlic minced
- 1 small red chili pepper minced
- ¼ cup tomato paste
- 2-4 tablespoons red curry paste see notes
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- 1 tablespoon sriracha
- 1 small pie pumpkin peeled and cubed (about 3 cups worth)
- 14 ounces canned full-fat coconut milk
- ⅔ cup unsalted raw cashews
- Juice and zest of 1 lime
- ¼ teaspoon sea salt plus more to taste
- Brown rice cauliflower rice, or cooked brown rice stir-fry noodles, for serving
- Chopped fresh cilantro and fresh lime wedges for garnish
Instructions
- In a large skillet or wok, heat 2 tablespoons coconut oil over medium-high heat until melted. Add in 1 large red bell pepper, 6 cloves garlic, and 1 small red chili pepper. Cook until veggies are just slightly tender and fragrant, about 3 minutes.
- Add in ¼ cup tomato paste, 2-4 tablespoons red curry paste, 1 teaspoon ground turmeric, ½ teaspoon ground cinnamon, and 1 tablespoon sriracha. Stir well and cook over heat for 1-2 minutes to activate the spices.
- Add in 1 small pie pumpkin and 14 ounces canned full-fat coconut milk. Bring to a boil, and then reduce heat and simmer until the pumpkin is just fork-tender, but not mushy—about 10 minutes.
- Remove from heat. Stir in ⅔ cup unsalted raw cashews, Juice and zest of 1 lime, and ¼ teaspoon sea salt. Serve over top of rice or noodles, and garnish with fresh cilantro and fresh lime wedges before serving.
Notes
- The flavor and heat of curry paste can vary widely between brands. I recommend starting out with two tablespoons of curry paste, then taste and add more if needed.
- Frozen cubed butternut squash or pumpkin both work great in this too if you’re crunched on time and don’t want to hack at a pumpkin. Find them in the frozen veggie section of most major supermarkets.
Nutrition
Serving: 1serving | Calories: 505kcal | Carbohydrates: 40g | Protein: 11g | Fat: 39g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 383mg | Potassium: 1818mg | Fiber: 4g | Sugar: 15g | Vitamin A: 31420IU | Vitamin C: 94mg | Calcium: 129mg | Iron: 9mg
