Mushroom Free Vegan Pumpkin Red Curry
Total time45 min
Prep time15 min
Cook time30 min
4.5(10)
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4 servings
- 1 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 3 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 1 lb pumpkin or butternut squash, peeled and cut into 1-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp soy sauce or tamari
- 1 tsp brown sugar
- 2 tbsp fresh lime juice
- 2 cups baby spinach or chopped kale
- salt, to taste
For serving
- cooked jasmine rice, for serving
- fresh cilantro, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 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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