Last week when I wanted to make vegan pumpkin spice lattes I ran to the store to buy a can of pumpkin puree. Then another store. Then another. It was nowhere to be found! I learned the hard way that in some areas pumpkin puree is a seasonal item and is only stocked around Thanksgiving and Christmas. Why?! Pumpkin is so delicious and versatile from sweet to savory that when I finally found it at Target, I stocked up!
I’m not a huge pumpkin pie fan, but I do love pumpkin in other dishes. This vegan pumpkin curry is definitely one of them! Curry dishes are quick and easy, budget friendly, and can really be customized to individual palates. The subtle spiciness of this dish paired with the sweetness of the pumpkin is so delicious! To me this is the ultimate fall comfort food, and will be a regular sight on my weekly menu plan this season.
You could use a whole pumpkin for this recipe, but in the interest of not having to take the time to dig out pumpkin guts, I went with the canned variety. If you have any trouble sourcing canned pumpkin puree (like I did!) good old Amazon has your back. Personally, I will be buying canned pumpkin in bulk when I see it so I can enjoy this dish year-round! Another ingredient that can be hard to find is garam masala. It is one of my favorite spices, so you don’t want to omit it! Amazon can also hook you up with the garam masala.
Start by sautéing the minced garlic for a few minutes until translucent. Add the spices, tomatoes, and chickpeas and bring to a simmer. Then add the coconut milk and pumpkin and stir in. Let simmer for 15 minutes then serve over rice.
- 2 minced garlic cloves
- 1 T olive oil
- 1 C diced tomatoes
- 1 15 oz can of chickpeas
- 1 T curry powder
- 1 T garam masala
- 1/8 t cayenne pepper
- 1 C of pureed pumpkin
- salt and pepper to taste
- 1 C coconut milk
- Saute garlic in olive oil til translucent. Add tomatoes, chickpeas and spices and bring to a simmer. Add coconut milk and pumpkin and stir well. Simmer for 15 minutes then serve over rice.