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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Happy Diwali! Wishing all of you a beautiful day filled with love, light, and delicious food! Many of the foods we traditionally eat on Diwali and other celebrations, albeit absolutely delicious, are often high in calories, fried, contain dairy, and are loaded with sugar. So how can we celebrate in a healthier way? I had a chat on Instagram Live recently with my friend, Jaineel from @abswithouteggs, on ways we can make some easy swaps to Diwali sweets and savory dishes to make them both vegan and more health conscious. We discussed some tips that you may find helpful for not only Diwali, but anytime we hit the holidays where food becomes a central part of our celebrations. Some tips for a healthier holiday: Substitute sugar in sweet recipes with a healthier alternative like stevia, coconut sugar, pure maple syrup, agave nectar, dates, or date syrup, or fresh fruits Try baking instead of frying traditional Indian Diwali dishes (like these samosas!) Use whole wheat flour instead of white flour Substitute vegan yogurt in place of… Read more
Happy Holidays! I hope that those celebrating had a wonderful Christmas and are enjoying plenty of delicious, wholesome plant-based foods over the holidays. As these weeks are often packed with sweet treats and indulgent potlucks, keeping up with a balanced diet is tough! So over the next few posts, I wanted to share some recipes to make eating healthy during the holiday season a little bit easier. Hopefully, it also helps kickstart some of those 2019 resolutions! And hummust be honest, they are quite delicious 😉 Today’s recipe is for traditional hummus–a staple snack in my kitchen for several reasons: Chickpeas are loaded with nutrients! They are an excellent vegan source of protein and fiber–allowing you will stay fuller longer and hopefully, less likely to reach for unhealthy snacks. Making hummus from scratch is SO easy: gather your ingredients and toss it in a blender or food processor. Store it in the fridge in an air-tight container and it should stay good for 4-7 days. Alternatively, I’ve read that you can also freeze hummus for… Read more
Happy Memorial Day! So maybe you’re sleeping in on your extra day off, or getting ready for a lunch picnic with friends. Here is a super easy, quick, and protein-packed recipe from the live webinar I did with Young Jains of America on Compassionate Cooking (video tutorial coming soon on my YouTube channel, so subscribe here!) that will help you kickstart your day: Vegan Tofu Scramble with Roasted Corn Salsa Prep Time: 10 minutes & Cooking Time: 20 minutes Servings: 4 Tofu Scramble: 1 8-oz block tofu, extra firm- drained and crumbled olive oil ½ green chili or jalapeno ½ red/yellow/green bell pepper, sliced thin 2 cups greens (kale or spinach) ½ cup black beans 1 small zucchini chopped 2 stalks chopped celery A handful of cherry tomatoes, sliced in half ½ cup chopped cilantro (or parsley if you don’t like cilantro) Juice of 1/2 a lemon Hot sauce (Choluda and Tabasco are Jain-friendly!) Spice Paste ½ tsp cumin ½ tsp paprika ½ tsp turmeric ½ tsp sea salt Dash of Asafoetida powder (Hing) ~3 tbsp water to make sauce Sliced… Read more
It’s a 3-day weekend and I’ve got something AWESOME in store for your afternoon today… Pinki’s Palate will be LIVE today for a free cooking webinar on Compassionate Cooking with Pinki’s Palate <<< RSVP here and head to the Young Jains of America site for the live stream at 3 pm EST on May 27th, 2017! This webinar is for anyone interested in pursuing a healthy, compassionate lifestyle through a plant-based diet. We’ll cover simple cooking tips, how to shop healthy and stock a Jain kitchen, demo some easy recipes, and answer your questions! We look forward to seeing you there. In the meantime, here is a little trailer to get you excited about cooking Thanks for all of the support and please subscribe to my YouTube channel!
Happy #TacoTuesday! If you are following me on Instagram, you may have caught my Instagram Live tutorial on two delicious mains: Mexican Masala Jackfruit and Tempeh “Sofritas”. Both of these recipes take less than 30 minutes to make, and is a perfect addition to any dish like tacos, burritos, pizza, salads, grain bowls or even as a sabji! In this first of two blog posts, I’ve shared how to make Mexican Masala Jackfruit–a dish that is sure to send your tastebuds off into paradise, at a beach-front fiesta with waves of flavors in every bite. I’ve shared this dish with over 8 friends in the last 3 days and I am proud to say it has pleasantly surprised each and every one of them. Never tried jackfruit? Raw jackfruit has a neutral flavor, with some faint notes of apple, banana, lychee, mango, melon, and pineapple. But when you pair this funky fruit with the right spices, it takes on whatever flavors it’s cooked with and can surely fool non-vegans alike! *I highly recommend using canned… Read more