I am discovering more and more how easy and DELICIOUS vegan recipes can be. This vegan pumpkin curry is just one example! It is rich, filling and light at the same time. And it makes for great leftovers too.

As a base, for this vegan curry with pumpkin I used coconut oil. For me this is irreplaceable ingredient. It adds richness you can’t get from other oils.

And if you want, you can serve some coconut chips on top of this pumpkin coconut curry vegan. They will help tell a story of how it was made. 😉

And for the main ingredient, I used butternut squash for this pumpkin curry vegan. But use any pumpkin you prefer. You can also broil the chunks to get deeper flavor if you like.

This is also one of those vegan pumpkin recipes healthy. And if you want to make it healthier, replace the oil with water.

Since I am not a fan of fresh coriander, I used parsley for serving of this pumpkin curry with coconut milk. However, most of the time I like to use arugula. And I like to add lime wedges. Freshly squeezed lime juice brightens the flavors and lifts the whole dish. So, it’s a must! And for the crunch, don’t forget to add some roasted cashew nuts.

This vegetarian pumpkin curry recipe is incredibly creamy! This time I served it with steaming hot rice but it goes perfect with some naan bread too. And if you like it spicy, don’t forget to serve some raita on a side. It help cool down the heat!

For more food inspo, check out my Instagram where I post daily and my Pinterest account!

Vegan Pumpkin Curry

Course: Savory dishes, Vegan

Servings

servings

Total time

hour

Ingredients

750 – 800 gr pumpkin
2-3 tbsp oil
2 tbsp coconut oil
1 tsp mustard seeds
1 brown onion
3 garlic cloves
3 tsp ginger, grated or paste
1 tsp ground cumin
1 tsp ground chili
1,5 tsp garam masala 1,5 tsp ground coriander
1 tsp ground cumin
400 gr coconut milk
400 gr tomato passata or pureed fresh tomatoes
60 ml water
1 tsp Salt
2 lime
2 handfuls fresh parsley or coriander
3 handfuls raw cashews

Process

Cut pumpkin into bite size chunks. Season with salt and coat with oil. Bake at 200 °C for around 30 minutes or until cooked through.
Chop onion and garlic.
Add coconut oil to a large pan and heat up to medium-high. Add mustard seeds. Once they start popping, add in onion and cook until it starts to soften.
Add garlic, ginger and cook until they become fragrant. This takes around 1 minute.
Add in ground spices and salt, reduce the heat to low and cook, stirring constantly until spices warm through. This takes around 1 minute.
Add in tomato passata, water, coconut milk and pumpkin chunks. Stir then cover with a lid.
Bring to gentle boil and under the lock for 10 minutes.
In the meantime toast cashews in a pan, on medium-high, until golden brown. Leave whole or chop.
Serve with steaming hot rice, topped with some roasted cashews, a bunch of greens and lime wedges.