Anti Inflammatory Vegan Pumpkin Curry
Total time50 min
Prep time15 min
Cook time35 min
4.8(23)
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 2 lb sugar pumpkin or butternut squash, peeled and cut into 1-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 1 tsp salt, plus more to taste
- 2 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- cooked rice or naan, for serving (optional)
Can be omittedcooked rice
Instructions
- 1
Heat the coconut oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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