Vegan + Gluten-Free Pumpkin Curry - Coconut Whisk

Vegan + Gluten-Free Pumpkin Curry

Pumpkin Curry
By: Kelsey Olson, Coconut Content Creator 
pumpkin curry vegan dinner
pumpkin curry vegan dinner
We're switching things up a bit from all of the fall sweets and treats and bringing you a Pumpkin Curry! This curry is full of so much nutritious goodness and will fuel you through all of your favorite fall activities that you still need to cross off of your fall bucket list. Happy Monday, Coconut fam!
- 1 medium yellow onion
- neutral cooking oil to saute
- 3 garlic gloves
- 1 1/4 tsp. ground ginger
- 1/4 tsp. turmeric
- 1 tsp. salt
- 2 tbsp. red curry paste
- 1 1/2 cups coconut milk
- 3/4 cup pumpkin puree
- 1 15 oz. can chickpeas
- 1 head broccoli
- 1 tbsp. lime juice
- 1 tbsp. liquid aminos or soy sauce
- rice and spinach to serve (optional)
How to make it:
- Saute onion in neutral oil for 5 min. at medium heat
- Add in minced garlic and ground ginger, turmeric, and salt. Cook for 1 min
- Stir in curry paste and cook for 2 more minutes
- Add in coconut milk, pumpkin puree, and chickpeas and bring to a boil
- Reduce heat and add in broccoli florets, cover and cook until broccoli is tender 
- Mix in lime juice and liquid aminos or soy sauce (add more of either to taste)
- Serve over rice and a bed of spinach (optional)
- Makes 3-4 servings
pumpkin curry vegan dinner
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