Easy One-Pot Pumpkin Curry - great fall comfort food by @hannah__chia . With chickpeas, spinach, coconut milk served with basmati rice. Stovetop and instantpot options below.
1 tbsp coconut oil (sub water)
1 medium yellow onion or 2 shallots, chopped finely
3 garlic cloves, minced
1-inch thumb ginger, minced
2 tbsp curry powder + 1 tsp garam masala + 1/2 tsp black pepper + 1 tsp ground turmeric + 1/2 tsp cayenne (optional; for heat)
2 medium carrots, chopped into small chunks
1 small sweet potato, peeled and chopped into small chunks
1 cup tomatoes, chopped
1 15-oz can pumpkin puree
1 15-oz can chickpeas, drained and rinsed
1 tbsp coconut sugar
1 tsp salt
1 13.5-oz can full-fat coconut milk
1.5 cup low-sodium vegetable broth or water
1 large handful spinach, rinsed
juice of one lime
In a large pot, heat 1 tbsp coconut oil over medium heat, then add in onion and cook for 3-4 minutes, until fragrant and softened.
Add minced garlic and spices, and sauté for two minutes more. Add in carrots, sweet potato, tomatoes, pumpkin puree, chickpeas, coconut sugar, coconut milk, salt, and broth, and bring to a simmer over medium heat.
Reduce heat and cover, cooking for 10-15 minutes, until sweet potatoes and carrots are tender.
Turn off heat, add in spinach and cover until spinach leaves are wilted. Serve over basmati rice and add a squeeze lime juice before serving.
(Instant Pot option: sauté all ingredients on SAUTE mode, then lock lid and cook at HIGH for 5 minutes. Let natural release for 10 minutes then open lid, add in spinach, close lid, and let sit for a few minutes before serving.)
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