Vegan Pumpkin Curry Food

PUMPKIN CHICKPEA CURRY

Pumpkin Chickpea Curry image

This easy one-pot vegan pumpkin curry with chickpeas is the perfect fall comfort food for the cold season! An easy, Indian inspired autumnal curry made featuring warming spices, veggies, chickpeas. Pumpkin purée in the curry sauce makes it so creamy! !Perfect for weeknights!

Provided by Vegan Richa

Time 40m

Number Of Ingredients 17

Ingredients

2 tsp oil
1 tsp paprika (or use 3/4 tsp smoked paprika, and 1/4 tsp cayenne)
1 tsp ground coriander
1/2 tsp ground cumin
1/2 to 1 tsp curry powder (or use garam masala or Berbere or Jamaican curry powder)
1/4 cup finely chopped onion
3 cloves garlic (minced.)
1 tsp minced ginger
1/2 cup pumpkin puree (or squash mash)
1 1/2 cup oat milk (or other thick non dairy milk such as coconut milk, or cashew milk)
15 oz canned chickpeas (drained)
1/2 red bell pepper (thinly sliced)
1/2 cup other veggies such as butternut squash, (sweet potato, green beans, etc)
1/2 cup thinly sliced mushrooms (or veggies of choice )
3/4 tsp salt
1/2 cup packed chopped spinach.
lemon juice and pepper flakes for garnish

Steps:

Plate a skillet over medium heat, add the oil.
Add the paprika, coriander, cumin, curry powder, and mix well. Cook the spices until they get fragrant and bubbly.
Add in the onion, garlic, and ginger until the onion starts to turn translucent.
Add in the pumpkin puree and mix in, add in the non dairy milk, and mix in, add the chickpeas, bell peppers, mushrooms, veggies, salt, and mix in.
Cover and cook for 10-12 minutes, or until the veggies are tender to preference. Fold in the spinach and take off heat.
Add a good dash of lime juice, and some pepper flakes for garnish, and serve with rice, or other cooked grains.

Nutrition Facts : ServingSize 1 /2, Calories 280 kcal, Carbohydrate 46 g, Protein 12 g, Fat 6 g, SaturatedFat 1 g, Sodium 494 mg, Fiber 11 g, Sugar 12 g

VEGAN PUMPKIN CURRY SOUP

Vegan Pumpkin Curry Soup image

Make and share this Vegan Pumpkin Curry Soup recipe from Food.com.

Provided by YogaLife

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 large onion, diced
2 garlic cloves, chopped
1 tablespoon olive oil
15 ounces pumpkin
2 cups vegetable broth
2 cups soymilk (or ricemilk)
1 tablespoon curry powder
1 teaspoon dried parsley or 1 teaspoon oregano
salt and pepper

Steps:

In a saucepan cook onion an d garlic in oil until translucent.
Add curry powder and parsley and mix well. Add broth and pumpkin and mix well.
Bring to a boil and reduce to simmer.
Add soy or rice milk and simmer for 20 minutes.
Season with salt and pepper to taste.

Nutrition Facts : Calories 96.3, Fat 4.1, SaturatedFat 0.6, Sodium 47.4, Carbohydrate 12.1, Fiber 2.1, Sugar 2.5, Protein 4.8

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