Vegan Pumpkin Coconut Curry

As I write this, the rain is bucketing down outside and the wind is strong enough to blow me away to the Land of Oz. So, it’s no surprise that a dish like this vibrant and warming curry is just what the doctor ordered today.

It’s the kind of dish I can’t wait to break out when autumn and winter come along. The creaminess of a a good soup mixed with fragrant spices to whisk me away somewhere quite exotic. Delicious.

You may have gathered by now that I do love a good curry. It’s one of those meals that can be thrown together when you’re in a pinch for time, or made much more extravagantly and with extra love and care on those luxurious days off. No matter what though, it always delivers tons of flavour.

Now, just a little note, I prefer to roast my pumpkin before adding to the curry to create a little more flavour. But if you want to cut out the extra process, just add the chopped pumpkin when you add chickpeas and leave everything simmering away for 40 minutes or until pumpkin is tender.

Honestly, if you love curries, I think you’re going to love this recipe. It’s truly a meal that never seems to disappoint!

Vegan Pumpkin Coconut Curry

Serves 6

Ingredients

1 pumpkin chopped into 1-inch pieces (around 700g)
2 tbsp vegetable oil
1 tsp mustard seeds
2-inch cinnamon stick
1 onion (chopped)
1-inch ginger (grated)
4 garlic cloves (minced)
1 red chilli (sliced)
1 bunch fresh coriander – remove the leaves and chop stalks finely
15 curry leaves
2 tsp ground cumin
1 tsp turmeric
1 tsp garam masala
2 x 400g tins coconut milk
2 x 400g tins chickpeas
1 x 400g tin of chopped tomatoes
salt and pepper to season

Method

1. Preheat the oven to 200 degrees celsius. Lightly drizzle oil over the chopped pumpkin and roast on a tray for about 30-40 minutes or until the pumpkin is nice and tender.
2. Heat the 2 tbsp of oil in a large pot then add mustard seeds and stick of cinnamon, cook over a medium-high heat until mustard seeds start popping.
3. Add the onion, garlic, ginger, and chilli to the the pot and cook until the onion is turning golden brown.
4. Add the chopped coriander leaves and curry leaves to the onion mix. When the curry leaves are a little crunchy (after about a couple of minutes) add in the dry spices. Cook a further 2 minutes until the spices are lovely and fragrant.
5. Pour in the coconut milk, chopped tomatoes and chickpeas then bring the sauce to a boil. Turn the heat down to a simmer and leave bubbling away for about 30 minutes.
6. Add the roasted pumpkin pieces to the curry then simmer for a further 10 minutes.
7. Taste and season with salt and pepper as desired. Sprinkle over the coriander and then serve it up with some rice and naan bread.

Ready for Pinning!