fall curry

For a long time, this was the dish that I brought to every Thanksgiving dinner I attended. Then I realized I love it so much that I shouldn’t limit myself to enjoying it just once a year. Now I serve it regularly for dinner over brown rice and load up on tons of fall goodness.

Pumpkin Curry

Tablespoon of canola or vegetable oil

onion

water

coconut milk

pumpkin puree

cumin

curry powder

tofu,

veggies (optional)

Salt and pepper,

In a large pot over medium-high heat, heat the oil.

Add the onion and saute for 3 minutes or until it becomes translucent and tender.

Add the water and bouillon cube (or broth), coconut milk, pumpkin puree, cumin, and curry powder, tofu, and any veggies (if using) and stir well to combine.

Reduce the heat to low and simmer for 15 minutes, stirring occasionally.

Remove from the heat. Add salt and pepper.

Hearty Pumpkin Chickpea Curry that&#39;s infused with Thai-flavors and made in one pot in 40 minutes! It&#39;s the perfect cozy fall dinner or weekly meal prep during pumpkin season. Vegan, Gluten-Free, Oil-Free option.

Vegan Pumpkin Curry

coconut oil

shallot (fine dice (or sub ¼ cup red onion))

thai chilis

garlic

ginger

cilantro (stems and leaves divided and finely chopped)

thai red curry paste*

palm sugar or brown sugar

kosher salt (plus more to taste)

can full-fat coconut Milk

80 ml water

red bell pepper

pumpkin (butternut, or kabocha squash)

chickpeas

lime (1-2 tablespoons)

rice (for serving)

Aromatics: Warm the coconut oil in a large sauté pan or pot with a lid over medium heat. Add the shallot, garlic, and ginger and sauté for 3 minutes, until beginning to brown slightly. Add the curry paste and cilantro stems and sauté for an additional 1-2 minutes to bring out the flavors in the curry paste.

Make the Sauce: Add the pumpkin puree, sugar, salt, coconut milk, and water to the pan. Mix well and bring to a simmer, stirring occasionally to ensure the sugar dissolves.

Add the Veggies: Carefully add the squash, bell pepper, and chickpeas to the pot and mix well. Cover with a lid and bring to a rolling boil.

Simmer: Remove the lid from the pan and simmer over medium heat for 15 to 20 minutes, stirring occasionally. If the curry starts to splatter, reduce the heat to medium low. The curry is finished when the squash can easily be pierced with a fork and the liquid has thickened to your liking.

Season &amp; Serve: Turn off the heat and stir in the lime juice, plus any additional salt to taste if necessary. Serve over warm rice and top with the remaining cilantro leaves. Store any leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Top 2 fall curry recipes from across the web

The most viewed fall curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Pumpkin Curry

Vegan Pumpkin Curry

Top 2 fall curry recipes from across the web

The most viewed fall curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Curry

Vegan Pumpkin Curry

The most viewed fall curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine