Vegan Pumpkin Curry [With Cooking Video]

This is the perfect dairy-free and meat-free winter Curry with plenty of hearty vegetables. It's simple to make and can be done with ingredients you already have on hand. It's hearty, so there is no need for added carbs like rice or noodles if you don't want to.

Enjoy this belly-warming, one-pot meal!

Recipe Tips:

• Sub pumpkin for any other fall vegetable (butternut squash, kabocha squash, sweet potatoes, etc.)
• Sub broccoli or other veggies for your favorite veggies of choice
• Coconut milk or cream pairs well in curries, but you could also use another nut milk
• Use any curry powder or paste. We love the West Indies Rub from Mountain Rose Herbs, but you could use a yellow, red, or green curry.
  • Green curry is a brighter and more herby paste. Its color comes from fresh herbs like Thai basil and cilantro, lemongrass and ginger, and green chili peppers.
  • Red curry is generally spicier and made up of different chili peppers and paprika.
• Serve with cauliflower rice or quinoa if desired. 
• Top with avocado, lime, cilantro, pumpkin seeds, or more coconut cream

Print

Vegan Pumpkin Curry

Yield: 4

Author: Elaina Love

Prep time: 10 MinCook time: 10 MinInactive time: 10 MinTotal time: 30 Min

Dairy-Free, Low-Carb, Gluten-Free

Ingredients

• 2 Tbsp. coconut oil
• 1 small onion, diced
• 8 large mushrooms, sliced
• 8 oz. tempeh, chopped
• 2 cloves of garlic, chopped
• 1-2 Tbsp. grated ginger
• 1 tsp. mineral salt
• 3 cups water
• 1 cup of coconut cream from a can
• 4 cups chopped pumpkin or butternut squash
• 2 Tbsp. curry powder (I used West Indies Rub from Mountain Rose Herbs, see notes)
• 2 Tbsp. coconut aminos
• 2 tsp. apple cider vinegar
• 1.5 cups broccoli florets
• 1 cup chopped zucchini
• 5 leaves of kale, chopped (or leafy green of choice)
• 1/2 cup chopped cilantro
• 1/2 cup chopped basil

Instructions

1. Use a medium cooking pot and heat the coconut oil. Then add the diced onions. Sauté until they begin to brown.
2. Add the mushrooms, tempeh, garlic, ginger, and salt, and continue to cook until the mushrooms release most of their liquid.
3. Add the pumpkin, water, coconut cream, curry powder, coconut aminos, vinegar, and cover. Let simmer for about 10 minutes.
4. Add the broccoli, zucchini, and kale and let simmer for another 5-10 minutes (until pumpkin is tender).
5. Taste and adjust flavor (more salt, vinegar, or curry)
6. Serve and top with cilantro and basil.

Notes:

Store the remainder in a glass container in the refrigerator for 2-3 days. Freeze immediately what you won't be consuming in the next couple of days. Keeps in freezer for 1-2 months.

Recommended Products:

West Indies Rub

 

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