Healthy one-pot vegan pumpkin curry served over basmati white rice. This fall flavored curry is so easy to make, it’s fragrant, vibrant, and delicious.
You guys know how obsessed I am with curries. I make curries ALL the time! They’re just so easy to make, comforting, healthy and so cozy! And the best thing about curries is that they’re easily customizable. I always change things up a little, and as I try to eat as seasonal as possible, here’s my current favorite curry. A vegan pumpkin and sweet potato curry. Plus, who can resist these cute Staub pumpkin cocottes?
Pumpkin Curry Recipe
Pumpkins are so versatile! They’re great in so many dishes, and I recently shared my Instant Pot pumpkin curry that you guys really loved. If you still haven’t seen it, make sure that you check it out. That curry is different than this one, as the pumpkin is pressure cooked with red lentils creating a tender veggie sauce-like curry. Whilst this curry is also made with pumpkin, it’s closer to Thai curries since the pumpkin is stewed with lemongrass, ginger, and chilli in light coconut milk.
I also recently posted a few tasty pumpkin recipes, including my pumpkin hummus, and how to make pumpkin puree. I also always make sure that I throw in some pumpkin slices every time I roast veggies, check out my sheet pan sausage and veggies recipe. It’s vegan and it’s just sooo good!
The Ingredients
To make this curry, you will need:
- Pumpkin, sweet potato, broccoli.
- Onion, garlic, ginger, chilli, lemongrass, and light coconut milk.
- Turmeric, coriander, cumin, vegetable oil, and salt.
I always lay out all of the ingredients on the counter before I start cooking. This makes the cooking process much easier, and more efficient. I also like to prep all of my veggies first, and then start with the cooking process.
This pumpkin curry is extremely easy to make, and prepping the ingredients beforehand makes the cooking a breeze! As you cook the curry, you will also make the rice so you won’t stress out when everything is nicely chopped and ready to be thrown in the pot.
The Directions
If you’re serving this curry with rice, then make sure that you rinse and soak basmati rice in cold water for 15-20 minutes before cooking. You will need around 70 grams of rice per person.
- Heat oil in a pot, and over medium heat saute the chopped onion until soft and translucent. Add grated ginger, minced garlic, and chill. Bash a lemongrass stalk with the back of your knife and tie it into a knot. Throw it in the pot, and cook everything for a minute or until the garlic is fragrant.
- Add the spices, turmeric, coriander, cumin, and salt. And give everything a stir. You can use curry concentrate if you like, but I like to use my own spices to control the amounts.
- Add coconut milk and water to the pot, followed by pumpkin and sweet potato. Cover the pot with a lid and let it simmer (not boil) until the veggies are fork-tender. Have a little taste and adjust seasonings to your preference.
- Add the broccoli florets to the pot, cover with sauce and cook for a couple of minutes (you don’t want the broccoli to become mushy). Serve over white rice.
How to Cook Basmati Rice
To cook the rice, soak it in cold water for 15-20 minutes then rinse until the water is clear. Add the rice to a pot, and add salted water that covers the rice by 1 inch.
Cover with the lid and bring to a boil. Once it starts boiling, reduce the heat to the minimum and cook until the water is absorbed. Then remove from heat. Fluff it with a fork and serve.
If you’re concerned about your calorie intake, or you’re trying to lose weight then substitute the coconut milk with almond milk. There are around 1220 calories in 1 (400ml) can of light coconut milk, so 305 kcal per 100ml versus 13kcal in 100ml of almond milk. So substituting the coconut milk with almond milk will significantly reduce the number of calories and amount of fat that you’re consuming.
More vegan curry recipes
- Sweet potato curry
- Butternut squash curry
- Aubergine and chickpea curry
- Coconut curry
- Curry superfood bowl with quinoa
- Kidney bean curry
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Vegan pumpkin curry
Ingredients
- 2 tablespoons vegetable oil
- 1 onion diced
- 1 tablespoon ginger grated
- 2 cloves garlic minced
- 2 small chillis deseeded and diced
- 1 stalk lemongrass
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 can (400 ml) light coconut milk
- 2 cups pumpkin chopped
- 1 sweet potato chopped
- 1 cup broccoli cut into florets
Instructions
- Heat oil in a pot, and over medium heat saute the chopped onion until soft and translucent.
- Add grated ginger, minced garlic, and chill. Bash a lemongrass stalk with the back of your knife and tie it into a knot. Throw it in the pot, and cook everything for a minute or until the garlic is fragrant.
- Add the spices, turmeric, coriander, cumin, and salt. And give everything a stir.
- Add coconut milk and water to the pot, followed by pumpkin and sweet potato. Cover the pot with a lid and let it simmer (not boil) until the veggies are fork-tender.
- Have a little taste and adjust seasonings to your preference.
- Add the broccoli florets to the pot, cover with sauce and cook for a couple of minutes (you don’t want the broccoli to become mushy). Serve over white rice.
Notes:
- To reduce the amount of calories in this dish, and to make it low fat, substitute the light coconut milk with almond milk.
- You can add baby spinach leaves or chopped kale at the end.
- To cook the rice, soak it in cold water for 15-20 minutes then rinse until the water is clear. Add the rice to a pot, and add salted water that covers the rice by 1 inch. Cover with the lid and bring to a boil. Once it starts boiling, reduce the heat to the minimum and cook until the water is absorbed. Then remove from heat. Fluff it with a fork and serve.
- The recommended portion of rice per person is 70 grams.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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