On cooler days, this Pumpkin Coconut Curry is a great vegan dish to warm you up and make you feel better. When you mix pumpkin, coconut milk, and spices together, you get a rich and flavorful curry that will fill you up.
Ingredients: 1 tbsp coconut oil. 1 onion, finely diced. 2 garlic cloves, minced. 1 tbsp ginger, minced. 2 tsp ground coriander. 1 tsp ground cumin. 1 tsp ground turmeric. 1 tsp ground cinnamon. 1/2 tsp ground cardamom. 1/2 tsp ground cloves. 1/2 tsp ground nutmeg. 1/4 tsp cayenne pepper. 1 small pumpkin, peeled, deseeded, and diced. 400 ml can coconut milk. 240 ml vegetable stock. 200 g green beans, trimmed and halved. 1 red bell pepper, diced. 2 tbsp soy sauce. 1 tbsp maple syrup. Salt and pepper, to taste. Fresh coriander, for garnish.
Instructions: In a big pot, heat the coconut oil over medium-low heat. Put in the onion and cook for about 5 minutes, until it gets soft. Put in the spices, garlic, and ginger. After one minute, the food should smell good. Put in the vegetable stock, coconut milk, and pumpkin. Bring to a low boil, then cook for 15 to 20 minutes, or until the pumpkin is soft. Put in the maple syrup, soy sauce, bell pepper, and green beans. Keep cooking for 5 to 10 minutes more, until the vegetables are soft. Add pepper and salt. Add fresh coriander on top of the rice before serving.
Prep Time: 15 minutes
Cook Time: 30 minutes
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