Easy pumpkin curry
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Easy pumpkin curry
~Easy Vegan Pumpkin Curry~
Recipe by: 'From my Bowl'
One of the great skills I picked up during the height of the pandemic is sprouting! It's such a cheap way to add a pop of freshness to your winter meals. All you need is glass jars, water, dry lentils or beans, and some sort of straining material (I use leftover tulle from my wedding decorations)! .. Sprouted @goyafoods whole peas were a great addition to this pumpkin veggie curry (also a pantry friendly recipe) 🥘 .. Chickpea Pumpkin Curry on my website! ⭐
This Curried Red Lentil and Pumpkin Soup is super fast and easy, and will keep you warm from the inside out on chilly fall evenings!
Really good! Especially with chili oil.
Easy pumpkin curry recipe
Here is another curry recipe! curries can be so diverse and I really love trying different ingredients. Autumn is pumpkin season so here is an suuuper simple vegan pumpkin curry!
Ingredients
4 Servings
2 tbsp oil
1 pumpkin (hokkaido works great)
400g smoked tofu
1 large onion
200g green beans
1 can coconut milk
150ml vegetable broth
2 tbsp lemon squeeze
paprika powder, salt & pepper according to taste
300g rice
Optional: Pumpkin seeds
Optional: 1 Avocado
Soft-boil rice.
Chop the pumpkin, onion and tofu into cubes. Heat the oil in a pan and fry onions and tofu until goldenbrown. Now add the pumpkin and gently roast everything for 5 minutes. Pour the vegetable broth as well as coconut milk into the pan and cook everything for 10 minutes. Season the curry with the lemon squeeze, paprika powder, salt and pepper.
Optional: The seeds of the pumpkin can be peeled, roasted without oil for few minutes and add it right before serving. You can alternatively use already peeled pumpkin seeds from the store.
Optional: Cut the avocado in half, remove the pit and lift the avocado out of the peel. Cut the avocado into slices and decorate use it for decoration.
Enjoy!
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Vegan and Vegetarian Recipes!