Coconut Pumpkin Curry is a delicious, easy-to-make dish that is sure to fill you up. This vegan curry is made with coconut milk, pumpkin, and spices, and is perfect for any autumn or winter occasion. It's easy to prepare, and can be stored in the fridge for a convenient meal option. Give it a try today!
Oh what a holiday we had! So much fun in the sun. And oh so much cooking of the local goodies.we tried coconut Pumpkin curry, As always happens when I come back from an adventure, I have learned so much and now have so much goodness (or should I say, greatness!) to share.
One of the sweetest things about coming to the island of Jamaica and staying in a private cottage as oppose to a massive resort, is that I have no choice but to eat only locally grown, market available food.
I love going to the ‘bend down market’, appropriately named because you have to bend down to see the goods. I love the chaos and commotion and checking out the foods I have never seen before. I’ll share more photos this week.
This time of year that means loads of papaya, ackee fruit (more on that to come) and root veggies and pumpkin. With coconuts, literally dropping off of trees all around us, how could I not snatch one up, pick up a chunk of pumpkin and cook up an amazing curry?like a coconut pumpkin curry, I am forever amazed at how easy these kinds of one pot stews are to make and how unbelievably flavourful they are.
The goods… ready to get cooked!
Coconut Pumpkin Curry
- 2 Tbs coconut oil
- 4 cups fresh pumpkin (or squash of choice), cubed
- 2 sweet potatoes, cubed
- 3 carrots, coarsely chopped
- 3 small or 1 large onion, coarsely chopped
- 3 cups green beans, cut to 1 inch pieces
- 2 inches fresh ginger, grated
- ½ cup green lentils
- 2 cups water
- 2 cups fresh or canned coconut milk (1 full can, full fat!)
- 1 ½ Tbs turmeric
- 1 Tbs ground cumin
- 1 Tbs black mustard seeds
- sea salt to taste
- Heat oil in a large pot and add onions. Saute until translucent, about 5 minutes.
- Add turmeric, ginger and cumin and a little of the water and stir until well mixed.
- Add lentils, all vegetables, remaining water, coconut milk and mustard seeds.
- Stir well, cover and bring to a simmer.
- Allow to simmer for 45-60 minutes, until curry begins to thicken. Keep in mind that even after it is done cooking, the longer you let it sit, it will continue to thicken
- Add sea salt to taste.
- Serve over brown rice, quinoa or salad.
This Coconut Pumpkin curry recipe tasted great and was a total hit. You can pair it with bread or naan to make a perfect feast for your family. Add some spices in this soup later on and you will be surprised at the awesome flavors that come together!
Leave your comments if you have tried this recipe before and share how it turned out for you!
Frequently Asked Questions
What is coconut curry sauce made of?
Ingredients: Modified corn starch, salt, soybean oil, water, white sugar, coconut powder (coconut extract, emulsifier: sodium caseinate), turmeric powder, onion powder, garlic powder, and coriander powder (E415).
What is pumpkin curry made of?
Indian-style pumpkin curry is prepared by simmering diced pumpkin in a curry sauce comprised of chopped tomatoes, onions, garam masala, cumin, and other pantry items. The earthy sweet flavour of pumpkin is complemented by a variety of whole and ground spices.
Why do curries use coconut milk?
Curry comes in many various forms, but coconut milk is a necessary ingredient in every dish. This is necessary since you want to add a liquid component without making it too watered down while also giving it a great flavour. Curry is given a sweetness by the addition of coconut milk that balances off the heat.