This delicious allergy-friendly vegan curry is plant-based, gluten-free, soy-free, and dairy-free. You do not need to give up on flavor to eat healthy this fall!
For the Curry Paste:
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 red chili (adjust to your spice preference)
- 1 tsp. ground turmeric
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- Celtic Sea Salt® and black pepper to taste
- 1/4 c. water (for blending)
For the Curry:
- 1 medium-sized pumpkin, peeled, seeds removed, and diced into bite-sized pieces
- 1 can (14 oz) of chickpeas, drained and rinsed
- 1 can (14 oz) of low-fat coconut milk (or choose full-fat for creamier texture, but be aware of added calories and fats)
- 1 c. low-sodium vegetable broth
- 2 c. fresh spinach or kale, chopped
- Juice of 1 lime
- Fresh cilantro leaves for garnish
- Cooked quinoa (for serving)
- Make the Curry Paste: In a blender or food processor, combine the chopped onion, minced garlic, grated ginger, red chili, ground turmeric, ground cumin, ground coriander, ground cinnamon, ground nutmeg, salt, and black pepper. Add 1/4 cup of water to help blend the ingredients into a smooth paste. Blend until you have a uniform, thick paste. Set aside.
- Cook the Pumpkin: In a large, non-stick pan or a pot, add the diced pumpkin and vegetable broth. Cover the pan and simmer over medium-low heat for about 10-15 minutes or until the pumpkin becomes tender. Stir occasionally to prevent sticking. If needed, add more broth or water.
- Add the Curry Paste: Once the pumpkin is tender, add the curry paste you prepared earlier to the pan. Stir well to coat the pumpkin pieces with the paste. Cook for another 2-3 minutes, allowing the flavors to meld together.
- Add the Chickpeas and Coconut Milk: Add the drained chickpeas to the pan and stir. Pour in the coconut milk and continue to cook for another 5-7 minutes, allowing the curry to thicken and the chickpeas to heat through.
- Add Leafy Greens and Lime Juice: Stir in the chopped spinach or kale and cook until wilted, about 2-3 minutes. Squeeze the juice of one lime into the curry for a burst of freshness. Stir well.
- Serve: Taste the curry and adjust the seasoning with more Celtic Sea Salt®, pepper, or lime juice if needed. Serve your vegan pumpkin curry hot over cooked quinoa. Garnish with fresh cilantro leaves for added flavor and visual appeal.