With fall upon us and winter around the corner, choosing seasonal foods with a warming touch is a wholesome way to fill your heart and soul with some plant-based goodness. I shared this dish at a Friendsgiving party this year and the bowl was scraped clean! It’s quick, packed with Far East-inspired flavors, and will definitely be on my list of go-to potluck/holiday party dishes for a long time!
Vegan Coconut Chickpea Pumpkin Curry
▸ Vegan, Jain, Vegetarian, Gluten-free
Makes: 4-6 servings
Total Time: 15 minutes prep, 20 minutes cook
Ingredients: ⠀ 1 can full fat coconut milk⠀ 1 can pumpkin purée ⠀ 1 small zucchini, chopped ⠀ 1/2 medium cauliflower, chopped into florets⠀ 1 cup butternut squash, cubed⠀ 1 cup chickpeas ⠀ 1 medium red bell pepper, cut into strips⠀ Coconut oil⠀ Juice of 1 lemon⠀ 2 tbsp yellow curry spice (DIY recipe below) 2 bay leaves 1 tsp asafetida powder⠀ Cilantro, cashews or pumpkin seeds to garnish⠀
Homemade Yellow Curry Spice Mix: 1 tsp turmeric 3 tsp ground coriander 2 tsp ground cumin 2 tsp ginger 1 tsp lemongrass 1 tsp fresh ground pepper 2 tsp red chili or cayenne 1/2 tsp pinch of ground clove
Add coconut oil to pan on medium heat with yellow curry spice mix, asafetida powder, and bay leaves for 2 minutes or until aromatic. Add your veggies and sauté for about 5-7 minutes. Mix in the pumpkin puree and coconut milk. Squeeze some fresh lemon juice and simmer for another 7-10 minutes. Add water as needed to achieve desired consistency. Top off with salt and pepper to taste. Garnish with pumpkin seeds, cashews, and cilantro and serve with rice, noodles, or a rustic bread!
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