Pumpkin Curry
This vibrant pumpkin curry is simmered in a fragrant coconut milk base with bold spices for a deeply satisfying plant-based meal. It is a warming and nourishing dish that comes together quickly and is naturally vegan and gluten-free.
A bold and aromatic pumpkin coconut curry that is vegan, gluten-free, and ready in 30 minutes.
Nutrition per serving
Ingredients
base
liquid
seasoning
aromatics
Instructions
Cook Aromatics
Heat oil in a large skillet or wok over medium heat. Add the diced onion and cook for 5 minutes, then add the minced garlic and cook for 1 more minute until fragrant.
Bloom the Curry Paste
Add the red curry paste to the pan and stir constantly for 2 minutes to toast it in the oil which intensifies its flavor significantly.
Add Pumpkin and Liquids
Add the cubed pumpkin and diced tomatoes to the pan and stir to coat. Pour in the coconut milk and stir until everything is combined and well mixed.
Simmer Until Tender
Bring the curry to a boil then reduce to a steady simmer. Cook uncovered for 15 to 18 minutes until the pumpkin is fork-tender and the sauce has thickened slightly.
Substitutions
Common mistakes
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