This vegan pumpkin curry has such a variety of vegetables in every bite. The flavor is perfection and doesn’t have a strong “pumpkin” taste so if you don’t love pumpkin. you’ll still love this curry!
Ingredients: Serves 4
- 1 cup rice
- drizzle of olive oil
- 1 red onion, chopped
- 1 carrot, chopped
- 1 bell pepper, chopped
- 1 head broccoli, chopped
- 1 cup cauliflower, chopped
- 3 cloves garlic, minced
- 1 Tablespoon minced ginger
- 1 & 1/2 teaspoons curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon garam masala
- 1/2 teaspoon coriander
- 1/4 teaspoon black pepper
- 1 can tomato sauce
- 1 can pumpkin puree (NOT pumpkin pie filling)
- 1 can full-fat coconut milk
- 1 & 1/2 cups vegetable broth
- 1 lime, juiced
- fresh basil
Directions:
- Cook the rice as directed. Heat the olive oil in a large pan over medium heat and add the red onion. Cook until browned, around 10 minutes, stirring occasionally and adding a splash of water if it starts to stick.
- Add the carrot, bell pepper, broccoli, and cauliflower and cook 8 more minutes, stirring occasionally and adding a splash of water if it starts to stick.
- Add the garlic, ginger, and spices and cook 1 minute.
- Add the can of tomato sauce and cook 1 minute. Stir in the pumpkin, coconut milk, and vegetable broth.
- Bring the curry to a boil and then immediately down to a simmer. Let it simmer 5-7 minutes. Remove from heat and add the lime juice. Top with fresh basil and serve over rice. Enjoy!
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