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Amazing 30-Minute Creamy Pumpkin Curry Joy

pumpkin curry
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Make this creamy vegan pumpkin curry in just 30 minutes. This recipe offers the comforting flavors of Indian cuisine using simple ingredients. It is warm, satisfying, and perfect for a weeknight meal, especially when you crave something seasonal.

Ingredients

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  • 1 tablespoon Coconut Oil
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 tablespoon Ginger, grated
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Coriander Powder
  • 1/2 teaspoon Red Chili Powder (adjust to taste)
  • 1 (15 ounce) can Pumpkin Puree
  • 1 (13.5 ounce) can Full-Fat Coconut Milk
  • 1 cup Vegetable Broth
  • 1 cup Chickpeas, rinsed and drained
  • 1 teaspoon Salt (or to taste)
  • Fresh Cilantro, for garnish

Instructions

  1. Heat coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  4. Add turmeric, cumin, coriander, and chili powder. Stir constantly for 30 seconds to toast the spices.
  5. Pour in the pumpkin puree, coconut milk, and vegetable broth. Whisk until smooth.
  6. Bring the mixture to a gentle simmer. Reduce heat to low.
  7. Stir in the rinsed chickpeas and salt.
  8. Simmer uncovered for 10-15 minutes, allowing the flavors to meld and the curry to thicken slightly.
  9. Taste and adjust salt or chili powder as needed.
  10. Serve hot, garnished with fresh cilantro.

Notes

  • For a smoother texture, you can blend a portion of the curry before adding the chickpeas.
  • Use full-fat coconut milk for the best creamy result.
  • This curry pairs well with basmati rice or naan bread.
  • You can substitute sweet potato for pumpkin if desired.

Nutrition

Find it online: https://whiskdaily.com/easy-creamy-vegan-pumpkin-curry-recipe/