This vegan pumpkin curry is ridiculously easy to make, healthy, filling, delicious, and could be on your dining table in under 30 minutes!
Peel and slice the red onion in half, then slice into thin long strips. Heat a pot over medium heat, add the olive oil and sliced red onion. Cook until onion starts to sweat.
Next, crush the garlic cloves and add to pot. Add the diced pumpkin and sweet potato to the pot and let cook for a few minutes, then also add the cooked kidney beans.
Whisk together the coconut milk, water, turmeric and red curry paste, then add to the pot.
Roughly chop the coriander, then add to the pot and season with sea salt to taste. Cook until pumpkin and sweet potatoes are ready.
If you prefer a drier curry sauce, continue to cook until curry has reduced according to your liking.