My husband said this was the most life changing Vegan Pumpkin Curry, the best curry he ever had! Gluten free, paleo, whole30 and healthy too!
PIN Vegan Pumpkin Curry
I know I know I know, calling something life changing is so hokey and overdone
BUT, this time it is LEGIT.
Mr. FFF SRSLY told me that this is the BEST curry he has ever had in his life. AND he grew up in Nepal and they know their curries over there!
He has made me make it over and over and over again and he is just not falling out of love with it.
Pumpkin Goes Savory
Maybe you’re one of those people that thinks pumpkin should be sweet. You’re just here for the pumpkin blondies, pumpkin spice paleo magic cookie bars and pumpkin cookies, but I’m just going to tell you that you HAVE to give savory pumpkin dishes a shot.
I first fell in love with it in the coconut slow cooker curry with pumpkin and now here we are mixing it with sweet potatoes and just falling so dang hard for its deliciousness.
Vegan Pumpkin Curry Magic
I think the magic of this recipe comes down to the spice blend that is perfectly warm, cozy and spicy – but not in an overly “hot” kind of way. It’s very spicy in the sense that it’s SUPER flavorful. But it’s totally toned down by the rich, creamy coconut milk and earth notes of pumpkin and sweet potato in a way that can only be described as pretty much perfect
The ingredients to make this pumpkin curry recipe are mostly what you would expect when making curry, except for the pumpkin of course.
Sweet Potato Goodness
You might be wondering why sweet potatoes when we already have pumpkin. I love adding some sweet potatoes to pumpkin coconut curry because a. sweet potatoes are delicious, b. they really add some nice bulk to this curry that makes it hearty enough for a meal and c. they have a SIMILAR flavor to the pumpkin, yet different, which is going to get your taste buds really excited and keep ‘em guessing!
How to Make Vegan Pumpkin Curry
Making this for dinner tonight is something that should be on your radar because it could not be easier to make!
First, you need to prep your onion and sweet potato by roughly chopping the onion and peeling and chopping the sweet potato into ½ inch cubes.
Heat some coconut oil up in a large pan on medium heat and add in the potato and onion and cook until they just begin to soften. Add in the spices and cook until fragrant. THIS is where the flavor magic happens so really make sure those spices get nice and toasted
Add in all the remaining ingredients and bring to a boil.
Once it’s all boiling together, reduce the heat, cover the pot and simmer until the sweet potatoes are nice and fork tender, about 20-30 minutes.
And that’s it! Book shaka-laka you have the BEST Indian pumpkin curry for dinner tonight.
I hope you made a big batch because you are going to want to take leftovers for a delish desk lunch tomorrow.
Speaking of that, this recipe can easily be doubled so that you CAN have leftovers to take to work tomorrow. Or you can make it on your meal prep Sunday (or whenever you meal prep) and package it up in a few meal prep containers, store it in the refrigerator to grab and go for busy days!
If you want to make it even more filling, to tide you over until afternoon snack, throw in some leftover chicken and you have yourself one very NOT sad desk lunch to look forward to!
I’m calling it.
Savory pumpkin is in your life to stay.
Other Healthy Pumpkin Recipes
- 1 1/2 Tbsp Coconut oil
- 1 Large sweet potato cut into 1/2 inch cubes (about 370g)
- 1 Medium onion, roughly chopped
- 1/2 Tbsp Garlic, minced
- 1/2 Tbsp Ginger, minced
- 4 tsps Curry powder
- 3 tsps Cumin
- 1 tsp Salt
- 1 1/2 Cups Canned Pumpkin puree not pumpkin pie filling!
- 1 cup Light coconut milk
- 1/2 Cup Low-sodium vegetable broth
- 1 tsp Sriracha
- 1/2 Cup Cilantro roughly chopped
- Heat coconut oil over med/high heat in a large pan.
- Add the chopped potato, onions, ginger, garlic, curry powder, and cumin and cook for 8-10 mins, until they are fragrant and begin to brown.
- Add the pumpkin, coconut milk and broth. Give them a good stir until they are well combined. Bring to a boil and boil for 3 minutes, stirring frequently.
- After 3 minutes, cover and simmer until the potatoes are soft, 10 minutes, stirring occasionally.
- Then, uncover and simmer for about 5 minutes,stirring occasionally, to thicken. Then, stir in the sriracha
- Stir in the cilantro and DEVOUR!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 13 POINTS+: 12 OLD POINTS: 10
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