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Easy Pumpkin Vegetable Curry (Vegan+GF) – Sincerely Tori
Time for a cozy veggie curry, sound good? So one of my favorite questions that I get asked since going plant-based is if my family is also plant-based. Lol, now that’s a funny joke. (JK, I lied. My favorite question will forever be “where do you get your protein” ;P ) In case you missed the sarcasm, no they’re not at ALL plant-based. In fact, I get a lot of crap from each of them on a regular basis. I mean, it’s all good fun but they definitely like to tease me and you know what, I have no problem teasing right back. Besides, the way I see it -> more for me. 😉 But seriously, the way a person chooses to eat is entirely up to them and I would never judge. For me though, I adore my mixtures of different vegetables and flavors. To me, eating the way I do is anything but boring and this curry is a perfect example of how versatile you can get. I chose to be super millennial and serve it with some quinoa but rice is always a delicious base as well. Also, you can mix and match all the veggies based on what you like and, more importantly, what’s in your fridge. Let’s see, I threw in some carrots, sweet potatoes, peas, onions, garlic, spinach, peppers, oh and brussels sprouts. Guys, can we have a moment of silence for the unfair prejudice against brussels sprouts. Again, no judgement but come on, they’re actually really good. Alright, enough rambling from me today. Let’s get to the recipe! Print Easy Pumpkin Vegetable Curry (Vegan+GF) Pumpkin may be traditionally served is pies and cakes this time of year, but have you ever put it in your dinner??? You gotta try it! Prep Time 10 minutes Cook Time 30 minutes Servings 6 - 8 servings Ingredients 1 yellow onion, chopped 1 yellow bell pepper (or any color) 1 cup carrots, chopped 1 sweet potato, peeled and died 2 brussels sprouts, trimmed and sliced in half 1 tablespoon minced ginger 2 garlic cloves minced 2 cups frozen peas 2 cups fresh baby spinach 1 cup coconut water 1 cup unsweetened coconut yogurt (or other plant-based yogurt) plus additional for topping (optional) 1/4 cup fresh cilantro, chopped optional cooked quinoa, basmati rice, or jasmine rice Curry Sauce 2 tablespoons pure maple syrup 1 teaspoon curry powder 1 teaspoon Garam Masala 1 teaspoon ground cumin 2 teaspoons red curry paste check that it doesn't have fish 2 teaspoons soy sauce 2 tablespoons balsamic vinegar 1 teaspoon lime juice 2 teaspoons cinnamon 1 cup pumpkin puree sea salt to taste Instructions Heat a large saucepan over medium-high heat and add onion, peppers, sprouts, carrots, garlic, ginger, and potatoes then cook for 2-3 minutes until starting to brown slightly. Add the ingredients for the sauce and stir until fragrant. Add the peas and spinach, then add coconut water to deglaze the pan. Bring to a boil, then lower to a simmer and cook for 15 - 25 minutes until thickened. Season to taste with salt. Remove from the heat and stir in 1 cup of yogurt. If desired, serve with quinoa or rice, additional yogurt, and a sprinkle of cilantro.