Vegan Pumpkin Curry

Friday 10 November 2017

1 Red Onion 
1 Tsp Garlic 
250g Mushroom
250g Spinach 
4 Roma Tomatoes 
1 Cup Pumpkin Puree 
2 Small Zucchini 
1/2 Large Can Chickpeas 
1 tbsp Curry Powder 
1/2 tsp Ground Ginger 
1/2 tsp Turmeric 
less than 1/4 tsp Cinnamon 
2 tsp Sirracha 
Coconut Milk 
Basmati Rice 

1. Heat 1.5 tbsp oil in large pot on medium/high heat. Add curry powder, turmeric, ginger and cinnamon and continuously stir. Cook spices for about a minute, ensuring they do not burn. 
2. Add onion and a splash of water, cook until they begin to soften. Once soft, add sriracha (or cayenne, spice of choice) and garlic. Cook for 3 minutes, add more water if needed. 
3. Add zucchini, mushrooms and tomatoes. You can use any veg you want! 
4. Once vegetables have softened, add pureed pumpkin, canned coconut milk and chickpeas. Put on medium heat and let simmer for 15-25 minutes. The longer the better. 
5. Add in several large handfuls of spinach and let wilt. 
6. Serve over basmati rice with a wedge of lime. 

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