Vegan Pumpkin Coconut Curry
A fall themed twist on the favorite coconut curry with the taste of pumpkin and fall spices!
Servings Prep Time
6 10minutes
Cook Time
40minutes
Servings Prep Time
6 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. In large skillet add in 1 tablespoon of oil over medium-high heat. Once hot, add in the shallots. Cook 3 minutes until the shallots darken a little bit. Add in the garlic and cook for 2 additional minutes.
  2. Next add in the carrots, mushrooms, peas, corn and tomatoes, stir to combine. Add more oil to pan if needed. Lay cover over skillet on an angle. Don’t completely cover the skillet; cook about 10 minutes, until carrots are slightly tender. Add in the pumpkin, chickpeas with all of the spices listed. Stir until thoroughly combined.
  3. Add in the coconut milk, mix around while it thickens. Then add in the water, half cup at a time.
  4. Bring the mixture to a low boil, then turn down the heat and let it simmer 25 minutes, until carrots are fully tender.
  5. Serve over quinoa, rice, or another grain substitute; side of avocado, fresh squeezed lime juice and or some sriracha!
Recipe Notes

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