Pumpkin Coconut Curry – Vegan


I am in full Fall mode. With Thanksgiving coming up next week I figured that I needed to kick it into gear and make all things pumpkin for as long as possible. I have to take advantage of it while I can before I instantly flip to peppermint and gingerbread the day after Thanksgiving.

I always get so excited to make my Thanksgiving meal because I love all of the typical foods that you think of when someone says Thanksgiving. Stuffing, potatoes, pumpkin, apples.. you know where I’m going with this.
But then I get way too overwhelmed with so many choices of what to make and end up making pretty much the same thing every year. Whoops!

It’s interesting being the only vegan at the table during a holiday surrounding a dead bird. I make all of my food for myself and pack it up to take with me to both of my Thanksgiving meals. I don’t really mind doing that because I am kind of into food. Making it, eating it, taking pictures of it; you know, the whole deal. Maybe you’ve picked up on that already though. 

This year I vowed to amp up my holiday meal game and really knock it out of the park. I think this curry will be in attendance for the special day along with my cute little turkey dessert and a few other things that I’ll be sharing here too.

This curry is a rich, creamy curry sauce coating broccoli and acorn squash with a side of rice. It’s a simple, yet decadent entree to make for yourself or for the whole family. I’ve been making it in large batches and portioning it off for meal prepping lately. Each time I get a container of it to heat up I do a little dance around the kitchen! Mmmm.


PUMPKIN COCONUT CURRY

serves 4-5

1/2 cup vegetable broth
2 teaspoon cumin
1 teaspoon salt
1 teaspoon ground ginger
1 1/2 teaspoon turmeric
1 teaspoon basil
1/4 teaspoon rosemary
3 cloves garlic
1 medium/large acorn squash, peeled and diced
1 12 oz. can full fat coconut milk
1 12 oz. can pumpkin
4 cups broccoli
Pepper, to taste
Cooked rice or grain of choice

Combine vegetable broth, cumin, salt, ginger, turmeric, basil, rosemary, and garlic in a large pan. Stir together ingredients over low heat. Once ingredients are combined add in acorn squash, coconut milk, pumpkin, broccoli, and pepper. Cover and allow to simmer over low/medium heat for 30-40 minutes. Stir occasionally. In the meantime, cook your grain of choice. I just add rice to the rice cooker and have it ready for when the curry is done. Once sauce thickens up and the acorn squash is cooked, able to easily be pierced with a fork, remove from heat. Serve with rice and enjoy!

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