A meal fit for a transition out of Indian Summer- Pumpkin Coconut Curry! It’s warming because of the yellow curry and autumn ready with the pumpkin. Minus the pumpkin, the other veggies included are what I usually add in my curry recipes (red, green, or yellow curry!). Adding the pumpkin took this recipe to another level. If you haven’t tried Pumpkin in your curry, you must! I ultimately decided to pair the Pumpkin Coconut Curry with brown rice but feel free to substitute the rice for cauliflower rice or a rice noodle. This warming dish will satisfy plant based eaters and non-plant based eater alike.
- 1 shallot, sliced into rings
- 3 garlic cloves, minced
- 1 2inch piece ginger, grated or smashed
- 1 cup carrot, peeled and chopped (about 2 medium carrots)
- 1 red pepper, seeded and cut lengthwise into strips
- 2 cup chick peas (or 1-15oz can drained)
- 1 cup spinach, packed
- ¼ cup pumpkin seeds, garnish, optional
Pumpkin Curry Sauce Ingredients
- 1 cup coconut milk*
- 1 cup veggie broth
- 1 cup organic pumpkin puree
- 1 tsp yellow curry powder
- ½ tsp pumpkin spice
- 1 tbsp coconut aminos
*Note: I used Whole Foods 365 brand Full Fat Coconut. Thai coconut milk will also work. These coconut milks are creamy.
- In a large pan, over medium heat, add the coconut oil, shallots, garlic, and ginger. Sauté for about 3 minutes.
- Add the carrots and saute for about 5 minutes.
- Now add the red peppers, chick peas and spinach mix together and reduce heat.
- Add all Pumpkin Curry Sauce Ingredients (listed above) to the veggies. Reduce heat to a simmer and cover or 10-15 minutes, depending on how soft you like your veggies (I prefer mine with a crunch but careful not to overcook). Add salt and pepper to taste.
- Pair with brown rice or cauliflower rice. Enjoy!