Dairy Free Pumpkin Curry
A delightful fall dish featuring roasted pumpkin, creamy coconut milk, and spices that create a flavor explosion. Naturally gluten-free and vegan.
Ingredients
For the Curry
- 1 medium pumpkin, peeled and cubed
- 1 can coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- 1 cup cooked chickpeas
- 1 tablespoon olive oil
For Serving
- Rice or flatbread To serve with the curry
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the pumpkin cubes with olive oil, salt, and pepper.
- Roast in the oven for about 20-25 minutes until tender.
Cooking
- In a large pan, heat a bit of olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Add the garlic and ginger, cooking for an additional minute until fragrant.
- Stir in the curry powder, cumin, and coriander, toasting the spices slightly.
- Pour in the coconut milk and bring to a simmer.
- Once the pumpkin is roasted, add it to the coconut mixture along with the cooked chickpeas.
- Stir to combine and let simmer for another 10 minutes.
- Serve hot with rice or flatbread.
Notes
Make sure to roast the pumpkin for enhanced sweetness. Adjust seasoning carefully, as coconut milk adds natural sweetness.