This healthy and delicious Pumpkin Curry makes the perfect plant-based autumn dinner. It's loaded with spiced roasted pumpkin, dotted with sweet apples, and topped with pecans. Meatless Monday never looked so good!
Ingredients
The Roasted Pumpkin
1lbwinter squash, kabocha, acorn, cinderella, or butternut are all great varieties to use in this recipe
1tablespoonolive oil
¼teaspoonEACH: cinnamon and cayenne
Coconut Pumpkin Curry
2tablespoonscoconut oil
1mediumonion, chopped
2tablespoonschopped ginger
4clovesgarlic, smashed
3mediumapples, divided
15ouncecan pureed pumpkin
2cupsstock, or water
15ouncecan coconut milk
2tablespoonsmaple syrup
Juice from 1 lime
Sea salt, to taste
½cuptoasted pecans
The Spices
2tablespoonscurry powder
1teaspoongaram masala
1teaspooncoriander
½teaspoonturmeric
Instructions
Turn your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Cut the squash into slightly larger than bite-sized pieces and put them on the baking sheet. Toss with the oil, cinnamon, and cayenne. Roast for 20 minutes in the oven, or until the squash is soft.
While the squash is roasting, heat the coconut oil in a large pot over medium heat. Add the onion and let it cook until it is golden. While the onion is cooking, add all the spices to a small bowl.
Add the ginger and garlic to the onions and cook for 1 minute. Add the spices to the pot and stir for 1 minute.
2 tablespoons chopped ginger, 4 cloves garlic
Add 1 apple (cored and coarsely chopped), the pumpkin, and 2 cups of stock to the pot. Cover the pot (the curry will splatter) and cook for 10 minutes.
15 ounce can pureed pumpkin, 2 cups stock
Carefully transfer the curry to your blender and blend until smooth. Return the curry to the pot.
Add the coconut milk, maple syrup, and lime juice to the pot and stir well. Season to taste with sea salt. Stir in the remaining 2 apples (cored and diced) and the roasted squash and keep the curry on the heat for a couple minutes to soften the apples. Serve with toasted pecans on top.
15 ounce can coconut milk, 2 tablespoons maple syrup, Juice from 1 lime, Sea salt, ½ cup toasted pecans
Notes
If you're using kabocha or acorn squash, you can leave the skin on. In the pictures, we used kabocha squash.