“Now the autumn equinox has passed, I often find myself gravitating towards nourishing meals packed with warm spicy flavours when I get in from work. On these days, I don’t want to spend ages making dinner: instead, I want a straightforward and simple recipe that’s easy to follow.
“This vegan pumpkin curry is just that. The preparation is minimal and is ready in just 30 minutes. After chopping some onion, garlic and pumpkin, the rest comes together practically on its own.
“This dish is packed with plant-based protein and can be served with either rice or noodle. Brown rice/noodles are a great alternative to white rice as it offers more nutrients and fibre and the slightly nutty taste blends really well with the soft pumpkin and the creamy sauce of this curry.” – Megan
- 0.25 0.25 white onion (diced)
- 200 200 g pumpkin (peeled and chopped into 1cm cubes)
- 0.75 0.75 cloves garlic (minced)
- 0.75 0.75 Tbsp coconut oil
- 0.25 0.25 can coconut milk
- 0.25 0.25 can chickpeas
- 0.5 0.5 Tbsp tomato puree
- 0.75 0.75 tsp paprika
- 0.5 0.5 tsp cumin
- 62.5 62.5 g spinach
- 8.75 8.75 g cashews
- Brown rice or noodle (cooked according to package instructions)
- In a saucepan, melt the coconut oil over a medium heat and fry the onions and garlic until soft.
- Add the pumpkin and fry for a minute on a high heat
- Add in the coconut milk, tomato purees, and spices. Bring to a boil
- Turn the heat to low-medium and simmer until the pumpkin is soft (around 20 minutes). Stir occasionally.
- Meanwhile, toast the nuts in a small frying pan on a high heat. Once they start to toast, they can burn quickly so be careful to avoid overcooking.
- Once the pumpkin is soft stir in the chickpeas and spinach.
- Once the spinach has wilted, serve with the rice or noodles and top with toasted cashew nuts.
Notes: mix things up by replacing some of the pumpkin with other seasonal vegetables like sweet potato, butternut squash or carrots, which all make for a great autumnal combination of flavours.