VEGAN

Pumpkin Curry

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Indian food that is simple and vegan. We decided not to mess with curry paste, which isn't available everywhere, and instead used regular curry powder found in packets, which is definitely available in every major supermarket. The pumpkin was sautéed with vegetables, then we added passata tomato sauce, poured in coconut milk, and simmered it until cooked through. By serving the curry with rice, we created a vibrant, self-sufficient dish, but if desired, you can add chicken or pork as a side. Lime and herbs mentioned in the recipe are an important addition to the curry that shouldn't be overlooked.

Ingredients

Pumpkin - 0 lbs
Onion - 1 head
Carrot - 1 piece
Orange Bell Peppers - 1 piece
Grated Ginger Root - 0 oz
Garlic - 3 cloves
Passata Tomato Sauce - 15 oz
Coconut Milk - 15 fl oz
Basmati rice - 15 oz
Red Curry Powder - 1 tablespoon
Ground coriander - 1 tablespoon
Turmeric - 1 tablespoon
Black Cumin (Cumin) - 1 tablespoon
Mild Chili Spice - to taste
Salt - to taste
Cilantro - to taste
Fresh Mint - to taste
Lime - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Peel the pumpkin and remove the seeds.

Step 3

Cut into pieces about 2 cm on each side.

Step 4

Chop the onion, carrot, and red bell pepper into large cubes.

Step 5

Finely chop the ginger and garlic.

Step 6

Mix all the dry spices except for the chili and salt.

Step 7

In a heavy-bottomed pot, heat vegetable oil and sauté the onion, carrot, and bell pepper for 2 minutes.

Step 8

Add the spice mixture, ginger, and garlic, and sauté while stirring for another minute.

Step 9

Add the pumpkin, stir, and sauté for another 2–3 minutes.

Step 10

Then pour in the passata, bring to a boil, reduce the heat, and simmer covered for 15 minutes. If it seems that the passata hasn't provided enough moisture, add half a cup of water.

Step 11

While the pumpkin is boiling, cook the rice to serve with the curry. Rinse the rice and add water in a ratio of 1:1.5. Bring to a boil, add a pinch of salt, reduce the heat to the minimum, and cover. Cook for 15 minutes.