Description
This is easy weeknight vegan pumpkin curry. It's comforting, with a yellow curry coconut broth and tons of vegetables. Serve it over jasmine rice for a satisfying vegetarian meal.
Ingredients
Scale
- 1 tbsp coconut oil or olive oil
- 1 small yellow onion, diced
- ½ tbsp ginger, minced
- ½ red fresno chile, minced
- 2 cloves garlic, minced
- 1 yellow bell pepper, chopped
- 3 tbsp yellow curry paste
- 1 can full fat coconut milk
- 1 cup vegetable broth
- 1 tsp tamari or soy sauce
- 1 small cooking pumpkin, peeled and cubed into 1 inch pieces*
- ½ tsp cinnamon
- 1/2-3/4 tsp salt
- 1 head of broccoli, cut into florets
- Cilantro
- 1 lime
- Cooked jasmine rice, for serving
Instructions
- Heat the oil in a large skillet over medium heat. When hot, add the onion and cook, stirring occasionally, until the onions start to become translucent, about 5 minutes. Add the ginger, chile, and garlic and cook until fragrant, about 2 minutes.
- Add the bell pepper and cook until softened, about 5-7 minutes more. Add the curry paste and cook, stirring, until fragrant, 1-2 minutes.
- Add the coconut milk, vegetable broth, tamari, pumpkin, cinnamon, and salt. Bring to a boil, reduce to a simmer, cover and cook for 10-12 minutes, until the pumpkin is fork-tender.
- Add the broccoli florets, and cook, uncovered, for 4-5 minutes, or until broccoli is fork-tender
- Stir in lime juice and top with cilantro. Serve over jasmine rice.
Notes
*If you can't find a pumpkin, a small butternut squash will also work. Just peel it and slice into 1 inch cubes.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Curry
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size:
- Calories: 277
- Sugar: 6.2 g
- Sodium: 748 mg
- Fat: 15.9 g
- Saturated Fat: 13.6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3.2 g
- Protein: 5.2 g
- Cholesterol: 0 mg