Easy Vegan Pumpkin Curry!
This vegan pumpkin curry is ridiculously easy to make, healthy, filling, delicious, and could be on your dining table in under 30 minutes!
Ingredients
- 1 Tablespoon Olive Oil 10 gr
- 1/2 Cup Sliced Red Onion 70 gr
- 3 Garlic Cloves 12 gr
- 1 3/4 Cups Diced Pumpkin 235 gr
- 1 Cup Diced Sweet Potatoes 150 gr
- 1 Cup Cooked Kidney Beans 160 gr
- 2 Cups Coconut Milk, or Coconut Cream 400 gr
- 2 Tablespoons Red Curry Paste 30 gr
- 1 Cup Water 200 gr
- 1/4 Teaspoon Turmeric Curcumin
- Handful Fresh Coriander (Cilantro) 25 gr
- Sea Salt to taste
- Handful Fresh Spinach 25 gr
Instructions
- Peel and dice the pumpkin and sweet potato and set aside.
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 like a saucy curry, remove from heat, add roughly chopped spinach, and serve.
If you prefer a drier curry sauce, continue to cook until curry has reduced according to your liking.
- Garnish with dried chili flakes and toasted almond flakes, serve with plain rice, and enjoy!