Vegan Pumpkin Curry
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!
- 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!
Calories: 178kcal | Carbohydrates: 20.7g | Protein: 3.7g | Fat: 10g | Saturated Fat: 7.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.6g | Sodium: 663mg | Potassium: 176mg | Fiber: 5.5g | Sugar: 5.4g | Vitamin A: 206IU | Vitamin C: 16mg | Calcium: 7mg | Iron: 18mg