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Thai Pumpkin Coconut Curry [Vegan, Gluten-Free]

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Pumpkin isn't only for pies! It's perfect for a wide range of seasonal treats. This time the curry theme did the trick, and if you want a smaller potion you can divide the recipe into two!

Thai Pumpkin Coconut Curry [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Calories

334

Serves

6-8

Cook Time

45

Ingredients

For the Thai Pumpkin Coconut Curry:

  • 2 tablespoons minced ginger
  • 6 cloves garlic, minced
  • 1/2 cup minced white onion
  • 2 tablespoons dark miso
  • 1 15-ounce can light coconut milk
  • 1 15-ounce can raw pumpkin
  • 1 cup water

For the Spices:

  • 2 tablespoons mustard seeds
  • 2 tablespoons cumin powder
  • 2 tablespoons sweet curry powder
  • 2 tablespoons turmeric powder
  • 2 tablespoons soy sauce or tamari
  • 1/4 cup raw sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon cardamom
  • 1 tablespoon cloves
  • 1 tablespoon ginger
  • 1 tablespoon cayenne
  • 1 tablespoon garlic
  • 1 tablespoon onion
  • 1/2 tablespoon cracked black pepper
  • 1/3 cup unsweetened shredded coconut
  • Juice of 3 limes

For the Roasted Vegetables:

  • 2 small zucchini, sliced
  • 3 medium potatoes
  • 2 bell peppers, sliced
  • 3 cups broccoli florets
  • 2 cups diced Crimini mushrooms
  • 1 large carrot, peeled/chopped
  • 2 ears corn, sliced after roasted
  • 1 15-ounce can chickpeas, rinsed

Preparation

  1. Pre-heat to 425°F.
  2. Roast the veggies for about 20-25 minutes. Flipping once or twice.
  3. Heat some peanut or canola oil over high heat in a large saucepan or Dutch oven. Then add the ginger, garlic, onion, miso. Let these sauté for a couple minutes then add the spices. Stir well and allow them to begin to brown.
  4. De-glaze the pan with coconut milk, pumpkin, and water. Allow this mixture to simmer while the veggies finish roasting.
  5. Then add them to the mixture, taste, and re-season as needed. You’ll want to let everything simmer for at least 20 minutes prior to serving.
  6. Serve with fresh basil, kale, or other greens on sourdough bread or the rice of your choice.

Nutritional Information

Per Serving: Calories: 334 | Carbs: 63 g | Fat: 7 g | Protein: 12 g | Sodium: 491 mg | Sugar: 18 g

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AUTHOR & RECIPE DETAILS


photo

Fresh, original, delicious vegan food that can be made while balancing the demands of a busy lifestyle. I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography. I write my blog to share food-related experiences while living as an expatriate in Nicaragua. I work really hard to produce the most original, delicious vegan food that I can while balancing the demands of a busy lifestyle. Veganism is a way of life that demands exposure!


Travis Piper

AUTHOR'S COOKBOOK CAN BE FOUND HERE.

 

 

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