Vegan Pumpkin Curry
This will become a go-to favorite entree. It boasts rich flavors that make it seem as if you were in the kitchen all day, when in fact it takes about 30 minutes. It is not difficult to make, you just need to have the required spices on hand. The curry contains healthy cauliflower, kale, garlic, onions and protein from beans. You could add other vegetables if you have them on hand, but remember the cruciferous family (cauliflower, broccoli, kale, etc) and allium family (onions, garlic, etc) are among the healthiest, disease-prevention vegetables, so try to include them liberally in your diet. You can serve it over rice or quinoa. I personally used black rice to boost the nutrition profile and some visual contrast. It’s really a perfect meal and tastes better the next day, so consider doubling the recipe.Please tell me how you enjoy it!
Ingredients
- 1 Tablespoon organic avocado or coconut oil
- 1 1/2 to 2 cups chopped organic yellow onion
- 1 Tablespoon curry powder
- 1 1/4 teaspoons Himalayan sea salt
- 1 teaspoon brown or yellow mustard seeds
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- A pinch or two of crushed red pepper flakes can add more if you like it hot
- 2 to 3 cloves minced organic garlic
- 2 cups organic cauliflower cut into bite-size florets
- 2 cups chopped organic kale
- 2 cups chopped organic zucchini
- 1 15 oz box of chickpeas garbanzo beans, cooked
- 1- 15 oz box of organic pumpkin puree do not get pie filling, this is pure pumpkin
- 1 cup organic vegetable broth can substitute water – may need more
- 1 Tablespoon fresh organic grated ginger optional
- 1 Tablespoon organic lemon juice optional
- 1 can or box full-fat organic coconut milk
- Salt and pepper to taste.
Instructions
- In a large saucepan, combine the oil, onion, curry powder, salt, mustard seeds, garam masala, coriander, cumin, turmeric and crushed red pepper. Cook over medium heat covered for 5 minutes to bring out the flavor of the spices, stirring every minute or two. Do not let the heat get too high or the spices will burn.
- Add the garlic, cooking for another 2 minutes. If the garlic starts to stick, add a splash of veggie broth or water.
- Add the vegetables, stir to combine and then add the beans, pumpkin and veggie broth (or water). Bring it all to a boil, lower heat to medium-low and simmer covered for 10 – 15 minutes until the cauliflower is tender but not mushy.
- Add coconut milk to desired creaminess. Depending on your “audience”, add more or less coconut milk as it will cut the spice and heat of the dish.
- Serve over rice or quinoa. I made mine with black rice in my favorite rice cooker.
Notes
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Founder of Root Cause Medical Clinic
Author of the books:
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"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Notes
Adapted from Let Them Eat Vegan.
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