Description
This Pumpkin Curry with Rice recipe is a warm and comforting dish bursting with Thai-inspired flavors. Creamy pumpkin curry served over fluffy rice makes for a perfect cozy meal that’s both vegan and full of aromatic spices.
Ingredients
Scale
For the Curry:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 can (15 oz) pumpkin purée
- 1 can (14 oz) coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup or brown sugar
- 2 cups chopped vegetables (bell peppers, carrots, spinach)
- Salt and pepper to taste
For Serving:
- 2 cups cooked jasmine or basmati rice
- Optional: chopped cilantro and lime wedges for garnish
Instructions
- Prepare the Curry: Heat coconut oil in a skillet, sauté onion until soft. Add garlic, ginger, curry paste, turmeric, and cumin. Cook for 1 minute.
- Cook the Curry: Stir in pumpkin purée, coconut milk, and broth. Add soy sauce and maple syrup. Simmer, then add vegetables. Cook until tender.
- Season and Serve: Adjust seasoning with salt and pepper. Serve hot over cooked rice. Garnish with cilantro and lime wedges.
Notes
- Consider adding chickpeas or tofu for extra protein.
- This dish tastes even better the next day.
- Use low-sodium broth and coconut milk for a lighter option.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg