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!
Course Dinner, Main Course
Cuisine American
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Calories 178kcal
Author FoodFaithFitness
Ingredients
1 1/2TbspCoconut oil
1Large sweet potatocut into 1/2 inch cubes (about 370g)
1Medium onion,roughly chopped
1/2TbspGarlic,minced
1/2TbspGinger,minced
4tspsCurry powder
3tspsCumin
1tspSalt
1 1/2 CupsCanned Pumpkin pureenot pumpkin pie filling!
1cupLight coconut milk
1/2CupLow-sodium vegetable broth
1tspSriracha
1/2CupCilantroroughly chopped
Instructions
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