Pumpkin Curry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings3
Ingredients
Pumpkin Curry Sauce
- 1 bottle/can coconut milk (can)
- 1 cup pumpkin puree fresh or canned
- 1 tsp. pumpkin spice
- 2 Tbsp. pure maple syrup
- 2 Tbsp. red curry paste
Veggies*
- 3 cups broccoli florets
- 1 cup snow peas sliced in half
- 1 cup carrot peeled and sliced into coins (about 2)
- 1 green zucchini spiralized or sliced into rounds
- 1½ cups chickpeas
Instructions
- In a bullet blender, combine coconut milk, pumpkin, spice, and maple syrup. Blend until combined.
- Heat a large pan or wok on stovetop over medium heat. Add the coconut/pumpkin blend and bring to a boil. Stir in the red curry paste, then reduce to low and cook for 5 minutes before adding in the veggies. Cover, and cook 5-7 minutes, until veggies are crisp-tender.
Recipe Notes
*You can use whatever veggies you have on hand...just chop them small and evenly, so they cook fast and evenly.
Curries are a great place to get a variety of veggies in. Other ideas: cauliflower, okra, bok choy, cabbage...
If you want it extra spicy, add in additional chopped chiles or an extra tablespoon of curry paste.
If at any point you feel the pumpkin curry sauce gets too thick, you can thin it out by adding 1/4 cup water or vegetable broth at a time.
If you refrigerate and reheat later, do it on the stovetop and add the water/ broth.
Curries are a great place to get a variety of veggies in. Other ideas: cauliflower, okra, bok choy, cabbage...
If you want it extra spicy, add in additional chopped chiles or an extra tablespoon of curry paste.
If at any point you feel the pumpkin curry sauce gets too thick, you can thin it out by adding 1/4 cup water or vegetable broth at a time.
If you refrigerate and reheat later, do it on the stovetop and add the water/ broth.
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