Vegan Pumpkin Curry with pumpkin puree, butternut squash, and loads of greens! This hearty, comforting curry recipe is fast and simple to make and a stunning meal for fall.
For these evenings you’re on the prowl for a fall-infested meal that makes you are feeling tremendous cozy and glad, I’ve JUST the factor!
You guessed it – Pumpkin Curry.
Butternut squash makes this vegan curry recipe additional comforting and with that fall attraction. The sauce seems extremely thick and flavorful with pumpkin puree, and curry paste ensures you’re nonetheless receiving that genuine curry taste.
When you can completely use recent pumpkin or home made pumpkin puree to make pumpkin curry, I maintain it tremendous simple by utilizing canned pumpkin.
Two of my favourite options? This curry comes collectively lightning rapidly, AND it’s tremendous versatile.
You possibly can change up the curry paste (I am going with Thai red curry paste, however you need to use your favourite!), add, subtract, swap greens to your coronary heart’s delight, add plant-based or animal protein…Loads of room for adaptation!
Right here’s what it is advisable to make this factor occur!
Substances for Vegan Pumpkin Curry:
Sauce: Full fats coconut milk, pumpkin puree, curry paste (you need to use red curry paste, yellow curry paste, or green curry paste), recent ginger, pure maple syrup, pumpkin pie spice (that is non-compulsory), and liquid aminos (or soy sauce).
This mixture leads to silky-smooth curry sauce that’s good and thick and welcoming.
When you’ve got curry powder available, be at liberty to make use of it as an alternative of Thai curry paste.
To chop down on the fats, you need to use gentle coconut milk as an alternative of full-fat canned coconut milk; nonetheless, I like to recommend utilizing full-fat coconut milk for the most effective consequence.
Make sure you use pure canned pumpkin puree as an alternative of pumpkin pie filling, which has sugar and spices added in.
Greens: Onion, garlic, butternut squash, broccoli, yellow squash, carrots, and peas.
I like this mixture as a result of it leads to loads of taste, various textures and many colour (i.e. selection).
You will get artistic with which greens you employ! Add inexperienced beans, candy potatoes, kabocha squash, purple bell pepper, or chopped sugar pumpkin if in case you have one available. In case you’re capable of finding Thai basil, be sure you stir it into the curry simply earlier than serving.
For Serving: Steam up some brown rice or white rice to serve the curry.
In case you love fried rice, make my Basil Fried Rice or my Pink Curry Fried Rice. I additionally like serving this Thai purple pumpkin curry with recent lime wedges in order that I can drizzle recent lime juice over all the things earlier than consuming.
Now that we’ve coated the fundamental elements, like make this simple Thai pumpkin curry recipe.
The right way to Make Vegan Pumpkin Curry:
Add the entire elements for the sauce to a saucepan and convey to a full boil over medium warmth. Cut back the warmth to a simmer and prepare dinner at a mild bubble, stirring often, when you put together the remainder of the recipe.
Chop the entire greens.
Warmth the coconut oil (or avocado oil) in a big skillet. Sautee the onion, garlic, and butternut squash. Prepare dinner, stirring often, till greens have begun to melt, about 3 to five minutes. Add the remaining greens and prepare dinner, stirring often, for two to three minutes.
Switch the sauce to the skillet and convey all the things to a boil. Cut back the warmth to a simmer and prepare dinner till greens have reached desired done-ness (you’ll need the butternut squash to be very delicate), about 10 to fifteen minutes.
Serve with steamed rice, and revel in!
Retailer leftovers in an hermetic container within the fridge for as much as 5 days.
This simple vegan pumpkin curry recipe tastes even higher the following day and the next 3-4 days after prep. For that reason, I like utilizing this as a meal prep recipe.
Suggestions for Getting ready This Recipe:
Butternut squash might be fairly the time dedication to peel and chop. If you could find frozen chopped butternut squash within the freezer part or recent chopped butternut squash within the produce part of your grocery retailer, it’ll prevent a while.
- Add 1 to 2 tsp fish sauce should you aren’t vegan.
- Exchange the butternut squash with any winter squash comparable to acorn squash, kabocha squash, recent pumpkin cubes, and so on. Yukon gold potato, or candy potato work as replacements for butternut squash, too.
- Combine it up by incorporating your favourite veggies!
- Add 2 tablespoons of creamy peanut butter to the sauce for an extremely thick, sultry sauce!
- For added plant-based protein, add 1 can of chickpeas (or your favourite beans) or chopped extra-firm tofu.
- In case you aren’t vegan, you may add 1 giant chopped rooster breast, and/or shrimp to the curry for a protein-packed model.
- Add 1 can of garbanzo beans for added plant-based protein.
- Trying to spice it up? Add one chili pepper or a number of Thai chilies to your private style.
- If you may get ahold of some kaffir lime leaves, be at liberty so as to add them in. Most Asian markets have them however they are often tough to search out at a daily grocery retailer.
Scrumptious savory pumpkin recipes are a superb means of benefiting from pumpkin season, and this scrumptious Thai pumpkin curry is not any exception.
This simple pumpkin curry recipe makes probably the most luscious weeknight dinner, particularly when paired with naan bread.
What is going to you set in your pumpkin curry??
Searching for extra Thai curries? Listed below are a few of my favorites.
Extra Vegan Curry Recipes:
You set the pumpkin within the coconut and blend all of it up 😀
Vegan Pumpkin Curry
Vegan Pumpkin Curry recipe loaded with greens for a hearty, filling wholesome dinner
Servings: 4 servings
- 2 Tbsp coconut oil or avocado oil
- 1/2 cup yellow onion finely chopped
- 3 cloves garlic minced
- 2 cups butternut squash peeled and chopped into cubes
- 1 giant carrot peeled and chopped
- 1 crown broccoli chopped into florets
- 1 medium yellow squash chopped
- 1 medium zucchini squash chopped
- 1 cup peas canned or frozen
Add the entire elements for the sauce to a saucepan and convey to a full boil. Cut back the warmth to a simmer and prepare dinner at a mild bubble, stirring often, when you put together the remainder of the recipe.
Chop the entire greens whereas the curry sauce is cooking.
Warmth the coconut oil (or avocado oil) in a big skillet. Add the onion, garlic, and butternut squash and prepare dinner, stirring often, till greens have begun to melt, about 3 to five minutes. Add the remaining greens and prepare dinner, stirring often, for two to three minutes.
Add the sauce to the skillet and convey all the things to a boil. Cut back the warmth to a simmer and prepare dinner till greens have reached desired done-ness (you’ll need the butternut squash to be very delicate), about 10 to fifteen minutes.
Serve with steamed rice, and revel in!
Diet Details calculated for the curry solely (not together with rice)
Serving: 1serving | Energy: 290kcal | Carbohydrates: 27g | Protein: 3g | Fats: 19g | Fiber: 5g | Sugar: 12g
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