Pumpkin Curry

This warming and delicious pumpkin curry is ideal for the fall and winter months. Honestly, this vegan and gluten-free curry is a perfect dish for any season of the year because it's packed with flavor!

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Course: Entrée, Main Course

Cuisine: Caribbean, Indian, Jamaican

Keyword: vegan Jamaican pumpkin curry

Prep Time: 10

Cook Time: 15

Servings: servings

Calories: 391kcal

Ingredients

2 tablespoons olive oil
1 medium onion chopped
3 cloves garlic minced
1 teaspoon ginger grated
2 sprigs fresh thyme
1 tablespoon curry powder
1/2 teaspoon ground cumin
1 14 ounce can coconut milk
2 pounds pumpkin peeled and chopped into bite-sized pieces
1 cup vegetable broth or 1 cup of water and 1 vegan bouillon cube
1 green onion chopped
1/2 teaspoon salt or to taste
1/4 teaspoon ground cayenne pepper

Instructions

Heat the oil in a large saucepan over medium-high temperature. Add the onions and stir them occasionally until soft, about 3 minutes.
Stir in garlic, ginger, and thyme and cook until fragrant. Then add curry powder and cumin for about 1 minute, stirring frequently.
Stir in the pumpkin. Add coconut milk, vegetable broth, and green onion. Cook for about 10 minutes or until the pumpkin is tender and you have the desired thickness.

Nutrition