Soy-Free Pumpkin Curry
Dive into the warm, comforting flavors of this Soy-Free Pumpkin Curry, a perfect blend of creamy pumpkin puree, aromatic spices, and rich coconut milk. This vegan-friendly dish is designed for those seeking allergen-free options without sacrificing bold taste. With a fragrant base of sautéed onion, garlic, and ginger, every bite is infused with layers of curry powder, cumin, and chili flakes, balanced by a touch of maple syrup and lime juice for sweetness and zing. Ready in under 45 minutes, this quick yet impressive curry makes a satisfying meal for busy weeknights. Serve it over fluffy rice or pair with warm naan bread to soak up every luscious spoonful, and enjoy a nourishing, wholesome dish that’s as healthy as it is delicious.
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Recipe Information
Ingredients
- 2 cups pumpkin puree
- 1 can coconut milk
- 2 tablespoons coconut oil
- 1 large onion
- 3 cloves garlic cloves
- 1 tablespoon ginger
- 2 tablespoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup vegetable broth
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro
- 1 teaspoon sugar or maple syrup
Instructions
Peel and finely dice the onion. Mince the garlic cloves and ginger.
In a large pot, heat the coconut oil over medium heat.
Add the diced onion to the pot and sauté for 5 minutes until the onion becomes translucent.
Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.
Add the curry powder, cumin powder, coriander powder, and chili flakes to the onion mixture. Stir well to coat the onions in the spices, then cook for an additional 2 minutes.
Pour in the pumpkin puree and mix thoroughly to combine.
Slowly stir in the coconut milk and vegetable broth, ensuring the mixture is smooth.
Season with salt, black pepper, and sugar or maple syrup to enhance the flavors.
Bring the mixture to a gentle simmer and let it cook for about 15 minutes, stirring occasionally.
Taste and adjust seasoning as needed. Then, stir in the lime juice.
Remove the curry from the heat and garnish with fresh cilantro.
Serve the curry hot over your choice of rice or with naan for a complete meal.
Nutrition Facts
Calories |
911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 7144 mg | 311% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 61.7 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2321 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
