Vegan Pumpkin Curry: Cozy Comfort Food

Autumn in our house means one thing: pumpkin curry! My wife absolutely adores this dish, and I find myself making it at least once a week throughout the fall. It's creamy, comforting, and packed with warm spices like ginger, turmeric, and cinnamon. This vegan version is incredibly easy to make, and it's perfect for cozy nights in as the leaves start to fall.

 

What We Love About This Recipe:

• Flavorful and Aromatic: The blend of spices, ginger, and garlic creates a warm and inviting aroma that fills your kitchen.
• Creamy and Comforting: The coconut milk adds a rich creaminess that's perfect for chilly autumn days.
• Vegan-Friendly: This recipe is naturally plant-based, making it a delicious option for everyone.
• Freezer-Friendly: Make a big batch and freeze leftovers for easy weeknight meals.

Ingredients:

6 garlic cloves

1 pumpkin

Freshly grated ginger

1/2 leek

1 small red chili

1 large yellow or red pepper

Lots of curry powder

400ml light coconut milk

A good shake of brown cane sugar

Cinnamon

Some turmeric

1 healthy pinch sea salt

15ml lemon juice

Cashews

For Serving:

Lemon juice

Rice

Basil / Cilantro

* Note: If you have a nut allergy, toasted pumpkin or sunflower seeds make a great substitute.

What You Can Grow at Home:

• Chili Peppers: Add a kick to your garden and your curry! Many varieties of chili peppers thrive in pots or garden beds.
• Basil or Cilantro: These fresh herbs brighten up any dish and are easy to grow in a sunny spot.

Instructions:

• Mince the garlic and ginger, chop the leek. Thinly slice the chili and red pepper. Cut the pumpkin into pieces. Set everything aside.

• In a large pot over medium heat, heat a little olive oil. Once hot, add the leek, garlic, and ginger. Sauté for 2-3 minutes, stirring frequently, until fragrant.

• Throw in a lot of curry powder and cook for 2 minutes more. Then, add the red pepper and stir. Cook for 2 minutes, then add the coconut milk, cane sugar, turmeric and sea salt.

• Bring the mixture to a low heat – you want a simmer, not a boil, which should be around low to medium-low heat.

• Stir in the pumpkin and lemon juice.

• Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor.

• At this time, also taste and adjust the flavor of the sauce/broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and a bit more curry paste for a bit more spice.   

• Once the broth is well seasoned and the pumpkin is tender, add cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat.

What I used:

Hexclad Skillet - Save to use in the oven and pretty much non stick - Amazon 

This Creamy Pumpkin Curry is a true celebration of fall flavors. It's a dish that warms the soul and brings a touch of cozy comfort to any meal. I hope you enjoy it as much as we do! Don't forget to share your culinary creations with me!