- 2 cups pumpkin, peeled and cubed
- 400 ml coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 1 tablespoon red curry paste (adjust to taste)
- 1 teaspoon curry powder
- 1 tespoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon coconut oil
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Cooked rice or naan bread for serving
- Heat the coconut oil in a large pan or pot over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic, red curry paste, curry powder, ground turmeric, ground cumin, and paprika to the pot. Stir well to combine and let the spices cook for a minute or two until fragrant.
- Add the cubed pumpkin, sliced red bell pepper, and green beans to the pot. Mix everything together to coat the vegetables with the spices.
- Pour in the coconut milk and stir to combine. Season with salt and pepper to taste.
- Bring the mixture to a gentle simmer. Cover the pot and let the curry cook for about 15-20 minutes, or until the vegetables are tender.
- Check the seasoning and adjust if needed. If you prefer a spicier curry, you can add more red curry paste at this point.
- Once the vegetables are cooked and the flavors have melded together, remove the pot from the heat.
- Serve the pumpkin curry over cooked rice or with naan bread. Garnish with fresh cilantro leaves for a burst of freshness and color.
This Vegan Pumpkin Curry is not only packed with flavors but also provides the comfort you crave during the cooler October days. Enjoy this hearty and wholesome meal!