Description
This cozy pumpkin curry is a deeply warming plant-based meal featuring aromatic spices and creamy coconut milk. Perfectly balanced with earthy pumpkin puree and fragrant aromatics, this dish offers a restaurant-quality experience in minutes. It is an ideal comfort food for chilly autumn evenings, providing a restorative and flavorsome meal that comes together quickly in just a single pot.
Ingredients
1 Tbsp Coconut Oil
1/2 medium Yellow Onion, finely chopped
2 tsp Minced Garlic
1/2 tsp Salt
1/2 tsp Pepper
2 cans (15 oz each) Pumpkin Puree
3 1/2 cups Vegetable Stock
3 tsp Curry Powder
1 tsp Ginger Powder
3/4 cup Light Coconut Milk
1–2 Tbsp Honey
1 tsp Crushed Red Pepper
Instructions
Heat the coconut oil in a large pot or deep skillet over medium-high heat until shimmering.
Add the finely chopped onion to the pan and cook for 5-7 minutes until soft and translucent.
Stir in the minced garlic, salt, and pepper, continuing to cook for another 2-3 minutes until fragrant.
Add the pumpkin puree, vegetable stock, curry powder, and ginger powder, stirring well to combine.
Bring the mixture to a gentle simmer then reduce heat and cook for 10 minutes to allow flavors to meld.
Stir in the coconut milk, honey, and crushed red pepper until smooth and heated through.
Adjust seasoning to taste and serve warm.
Notes
Ensure you use plain pumpkin puree, not pre-sweetened pumpkin pie filling. For a thicker, more luxurious curry, substitute light coconut milk with full-fat canned coconut milk. To make this dish fully vegan, substitute honey with an equal amount of maple syrup. Fresh grated ginger can be used in place of ginger powder for a fresher flavor profile.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop Simmer
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 12g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg