This simple pumpkin curry is as thick and hearty as a chili but with all the yummy, spicy flavors of an Indian curry. It's packed with protein and is perfect either by itself or served over basmati rice or quinoa.
Servings: 8 servings
- 1 tablespoon oil (coconut oil or any vegetable oil)
- 1 medium onion (finely diced)
- 1 heaping tbsp ginger garlic paste
- 2 medium tomatoes (finely chopped)
- 1 teaspoon cayenne (or paprika. Use more cayenne for more heat)
- ½ teaspoon turmeric
- 14-16 oz vegan meat (I used Beyond Beef but any variety is fine)
- 1 cup mushroom stock (or vegetable stock/vegetable broth)
- 4 cups pumpkin (cut in a ½-inch dice)
- 14 oz full fat coconut milk
- 1 tablespoon garam masala
- Salt to taste
- 2 tablespoons cilantro (chopped, for garnish. Optional)
Heat oil in large pot or Dutch oven. Add onions with a bit of salt and saute over medium heat until they begin to brown.
Stir in the ginger garlic paste and saute for 30 seconds.
Stir in the tomatoes and cook until they become quite pulpy.
Add cayenne and turmeric and mix in.
Stir in the vegan meat and add the stock or water.
Add the pumpkin cubes to the pot and mix. Bring to a boil. Cover and simmer until the pumpkin is tender, about 10 minutes.
Stir in the coconut milk and mix it in.
Add the garam masala to the curry, bring to a boil, lower heat to a simmer and let the curry cook another 10 minutes for all the flavors to merge. Garnish with cilantro, if using. Serve hot.
Calories: 257kcal | Carbohydrates: 10g | Protein: 11g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Potassium: 407mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5298IU | Vitamin C: 11mg | Calcium: 28mg | Iron: 3mg