Spiced Pumpkin Curry Vegan (Printer View)

Pumpkin, chickpeas, and spices combine for a cozy, vibrant vegan main, simmered gently in coconut milk.

# Components:

→ Vegetables

01 - 2.2 pounds pumpkin (such as Hokkaido or butternut), peeled and diced
02 - 1 large onion, finely chopped
03 - 2 medium carrots, sliced
04 - 2 cups canned chickpeas, drained and rinsed
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1 red bell pepper, diced
08 - 7 ounces baby spinach or chopped mature spinach

→ Liquids

09 - 13.5 fluid ounces canned coconut milk
10 - 13.5 fluid ounces vegetable broth

→ Spices & Seasonings

11 - 2 tablespoons curry powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1/4 teaspoon cayenne pepper (optional)
15 - 1 teaspoon ground turmeric
16 - 1 teaspoon garam masala
17 - Salt and freshly ground black pepper, to taste
18 - 2 tablespoons olive oil or coconut oil

→ Garnishes (optional)

19 - Fresh cilantro, chopped
20 - Toasted pumpkin seeds
21 - Lime wedges

# Method steps:

01 - Warm the oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent.
02 - Incorporate minced garlic and grated ginger, cooking for 1 minute until aromatic.
03 - Add curry powder, ground cumin, ground coriander, ground turmeric, cayenne pepper and garam masala. Stir and toast spices for 1 minute.
04 - Combine diced pumpkin, sliced carrots, and bell pepper with the spice mixture, stirring to coat. Cook for 3 to 4 minutes.
05 - Pour in coconut milk and vegetable broth. Stir well and bring to a gentle simmer.
06 - Mix in the chickpeas, cover the pot, and simmer for 20 to 25 minutes until pumpkin and carrots are fork-tender.
07 - Fold in spinach and cook for 2 to 3 minutes until wilted. Season with salt and black pepper to taste.
08 - Serve hot, garnished with chopped cilantro, toasted pumpkin seeds, and lime wedges as desired.

# Expert Advice:

01 -
  • Uses everyday vegetables and canned staples for convenience
  • Naturally vegan and gluten free for a nourishing meal
  • One pot means less mess and fuller flavors
  • Customizable heat level so the whole family can enjoy
02 -
  • High in plant protein from chickpeas and spinach
  • Keeps well and makes delicious leftovers
  • Naturally dairy free and customizable for different vegetables
03 -
  • Try toasting your own spices in a dry pan for a deeper flavor
  • Cut pumpkin into evenly sized cubes for uniform cooking and tenderness
  • A splash of lime juice right before serving brings the whole dish to life

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