Pumpkin Coconut Curry #vegetarian #vegan

Pumpkin Coconut Curry #vegetarian #vegan

Have you cooked with new cardamom and cumin seeds previously? I had never taken a stab at utilizing my very own flavors rather than a zest blend as of not long ago and it was a complete gamechanger! It has such an enormous effect. I figure you could best depict it by saying multi-dimensional flavor - like you first taste the cumin seeds, at that point the coconut milk, at that point you taste the cardamom and perhaps a tad of the ginger. It truly is a blasted of flavors in your mouth!

I am utilizing crisp home-made pumpkin puree rather than canned puree for two reasons. To start with, I live in Germany and sadly the nourishment business hasn't understood at this point canned pumpkin puree is an extraordinary development. Also, second, I think hand crafted pumpkin puree fits this formula much better!

Making your own pumpkin puree may require more exertion. In any case, you can make it with the consistency you like! I for one prefer to have a couple of pieces of pumpkin in my curry so I just crush it a bit. Obviously, you can likewise utilize canned pumpkin puree yet then you won't have any pumpkin pieces in your curry.

Also try our recipe Thai Peanut Coconut Cauliflower Chickpea Curry

Pumpkin Coconut Curry #vegetarian #vegan

Would you believe me if I told you you don't need to eat at a restaurant to enjoy a delicious flavorful curry? Try this vegan pumpkin coconut curry and see for yourself!


  • 1 small hokkaido pumpkin (~ 600g)
  • 400g (frozen) cauliflower
  • 1 onion
  • 20g ginger
  • 1 clove of garlic
  • 5 cardamom pods
  • 3 tsp cumin seeds
  • 3 tsp garam masala
  • 1/2 tsp turmeric
  • 1/4 tsp ground coriander
  • 1/2 tsp ground ginger
  • pinch ground cloves
  • salt
  • pepper
  • 300ml coconut milk


  1. Wash the pumpkin, half it and remove the seeds. Cut into chunks and cook in a large pot on medium heat for ~15 minutes. Once cooked, mash with a fork.
  2. In the meantime, peel and finely chop the onion. Mince the ginger and clove of garlic. Empty the cardamom pods.
  3. Heat a large pan over medium heat with a little bit of water and add the onion, ginger, garlic as well as the cardamom seeds and cumin seeds. Sauté for 3-4 minutes, stirring frequently so it doesn’t burn.
  4. Add the remaining spices (garam masala, turmeric, coriander, ground ginger, ground cloves) and cook for another couple of minutes. Add a splash of water if it becomes too dry.
  5. Add the coconut milk and mashed pumpkin and mix well to incorporate evenly. Let simmer for ~10 minutes to thicken.
  6. Meanwhile, defrost the frozen cauliflower in the microwave, cut into bite sized pieces and add to the curry.
  7. Add salt and pepper to taste and serve over rice or with vegan naan bread.

Read more our recipe : The Best Chicken Soup

For more detail : https://bit.ly/2TyLukl

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