Vegan Pumpkin & Coconut Vegetable Curry

If you are in the mood for an easy, delicious, and satisfying curry, you have come to the right place! This pumpkin curry is totally vegan and quick enough that you can whip it up at the end of the work day!

Begin by sautéing the onions, mushrooms, garlic, and ginger in coconut oil until the onions are translucent, about 2 minutes. Add the tomatoes and cauliflower and cook with the lid on for another 5 minutes. 

The great thing about this curry is that you can basically use whatever veggies you want, you could even sub out the chickpeas for tofu if you prefer!

The curry powder I used was Seasonality Spices Maharajah Indian Curry Powder. It is sweet, spicy, and incredibly unique. I 100% recommend! You can buy it on their website, www.seasonalityspices.com

This recipe will serve 4 very hungry people, but I would expect to have some leftovers. It is much more filling that you will believe a vegan dish can be!

I ate my curry with coconut rice and fresh, homemade naan bread. I would suggest the same! I will be putting the coconut rice recipe up on the blog soon, and the naan will come soon after that. 

Garnish your vegetable curry with cilantro and a squeeze of lime, and it will be perfect! 

If you would like to save my recipes you can find me on Pinterest as The Blissful Blueberry. You can also find me on Instagram as @the.blissful.blueberry - look for the green icon or this picture!

*serves 4

Ingredients:

2 tbsp coconut oil

1 small onion, diced

6 white mushrooms, sliced

4 garlic cloves, crushed

1 tsp grated ginger

2 cups cauliflower florets

2 tomatoes on the vine, diced

3 tbsp Seasonality Spices Maharajah Indian Curry Powder*

1 cup pumpkin  puree

1 can chickpeas

1 can coconut milk

1/2 cup green peas

1 lime

cilantro for garnish

Heat coconut oil in a large skillet over medium heat. Add the diced onions, sliced mushrooms, garlic and ginger.

After about 2 minutes, reduce the heat to simmer, add the cauliflower florets, tomatoes, and 2 tbsp water. Put the lid on and cook for 5 minutes and cook, until the cauliflower is more tender.

Stir in the curry powder until all the veggies are coated.

Add the pumpkin puree, chickpeas, coconut milk, and peas. Cook for 5-10 minutes, until the curry reaches the consistency you would like. I like mine to be a bit thicker, so I usually cook it for 10.

Serve with a lime wedge and cilantro to garnish, enjoy!