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]
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
- Pre-heat to 425°F.
- Roast the veggies for about 20-25 minutes. Flipping once or twice.
- 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.
- De-glaze the pan with coconut milk, pumpkin, and water. Allow this mixture to simmer while the veggies finish roasting.
- 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.
- Serve with fresh basil, kale, or other greens on sourdough bread or the rice of your choice.