Pumpkin Curry using Canned Pumpkin
Got pumpkin? Whip up this easy Pumpkin Curry – it’s creamy and packed with bold flavors, all while leaning on pantry staples like canned pumpkin and chickpeas. This curry is naturally vegan, yet packed with plant-based protein and a ton of fiber, so you’ll end up full and fueled. The best part? It’s quick to make since there’s no meat involved. But the real win is in its taste: deeply flavorful with the perfect hint of spice, and a dreamy, creamy texture.
1. Ingredients:
- Coconut oil (or vegetable oil)
- Red onion
- Carrots
- Garlic and ginger
- Full-fat coconut milk
- Canned pumpkin puree
- Chickpeas
- Spice blend
- Cilantro, lime juice, rice, and naan (for serving)
2. How To Make Pumpkin Curry (Tips)
- Dice the carrots and red onions finely.
- Use fresh spices for the best flavor.
- Stir constantly when adding seasonings and aromatics.
- Taste the curry as you go and adjust seasonings to preference.
- Consider blending some of the curry for a creamier texture.
- Start with less spice and gradually add more if sensitive to spice.
3. What To Pair With Pumpkin Curry
- Toasty warm naan
- Refreshing cucumber raita
- Fluffy basmati rice
4. Storage:
This Pumpkin Curry gets even better the next day as the flavors meld, so it’s great for meal prep or leftovers. Store in an airtight container in the fridge, and it should keep well for up to five days.
Get ready to enjoy a warm and satisfying bowl of Pumpkin Curry that’s perfect for a cozy fall evening!
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Source: Pumpkin Curry (Canned Pumpkin!)
