Description
A creamy and flavorful vegan curry featuring pumpkin and butternut squash, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15 ounce) can pumpkin puree
- 1 pound butternut squash, peeled, seeded, and cubed
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic and ginger and cook for 1 minute more until fragrant.
- Stir in curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
- Add pumpkin puree, butternut squash, coconut milk, and vegetable broth. Stir to combine.
- Bring the curry to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the butternut squash is tender.
- Stir in soy sauce or tamari and maple syrup. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a smoother curry, you can blend a portion of the cooked curry before serving.
- Adjust cayenne pepper to your spice preference.
- Serve with rice or naan bread.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 18g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan pumpkin curry, butternut squash curry, plant-based curry, dairy-free curry, easy vegan recipe, fall recipes