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5 from 1 vote

Vegan pumpkin curry

Easy one-pot vegan pumpkin curry served with fluffy white rice.
Course Main Course
Cuisine International
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 447kcal
Author Diana

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 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

Calories: 447kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Sodium: 612mg | Potassium: 540mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9904IU | Vitamin C: 61mg | Calcium: 49mg | Iron: 2mg