This is perfect dish to make if you're tired of eating the same flavors every day. Pumpkin, Thai, curry, coconut, honey - all in one healthy, vegan, gluten-free, spicy bowl of goodness. Mix it up with quinoa, and you'll be stuffed for hours.
It's so simple to make. Unfortunately for me, I brought home an extraordinarily juicy onion from the store, and I was writhing in pain while chopping! My eyes were on fire. But I pushed through the pain in the name of curry.
vegetarian pumpkin curry
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- 1 tablespoon olive oil
- 1 large sweet onion, chopped
- 4 tablespoons minced garlic
- 1 cup pumpkin puree
- 1 cup fire-roasted canned tomatoes
- 1 cup vegetable stock or water
- 1/4 cup coconut milk
- 1 can black beans (15 oz, 425 g), rinsed and drained
- 1 can garbanzo beans, rinsed and drained
- 4 tablespoons red curry paste (use less or more of the paste, depending on how spicy it is)
- 3 tablespoons honey
- salt and pepper
- 2 cups cooked quinoa
- In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
- Add pumpkin, canned tomatoes (I pulsed mine in a food processor so it wouldn't be quite so chunky), vegetable stock (or water), coconut milk, black beans, and garbanzo beans (both beans should be rinsed and drained). Add red curry paste, stir everything well, and season with salt and pepper. Taste your curry, season with more salt if needed. Add more curry if you need! Add honey at the end.
- Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on very low simmer.
- Serve over quinoa, and enjoy!