Delicious Vegan Pumpkin Vegetable Curry
Ingredients
- 1 cup of pumpkin puree
- 1 large tomato, roasted
- Juice from half a lemon
- 1 tsp of salt
- 1 tsp of cumin powder
- 1/2 tsp of coriander powder
- 1 tsp of cilantro paste or a handful of cilantro leaves minced fine
- 1 vegetable bouillon
- 1/2 tsp of turmeric powder
- 1 large yellow onion, diced
- 2 tbsp of olive oil
- 1 tsp of onion powder
- 2 tsp of garlic paste
- 1/2 tsp of garlic powder
- 1/2 cup of coconut cream or yogurt
- 1 cup of vegetable stock
- 1 ear of corn, trimmed
- 1 small bunch of brocollini, roasted
- 1 can of chickpeas or 1 cup of cooked chickpeas
- 1 large sweet potato, cubed and roasted
Preparation
Caramelize the onions until golden brown.
Add the spices and stir until fragrant.
Transfer the mixture to a blender, add the tomato, and blend until smooth.
Return the blended mixture to the pot.
Add the coconut cream and stir until it comes to a gentle boil.
Add all the vegetables and chickpeas and cook for a few more minutes on low.
Taste and adjust with lemon juice, salt, and pepper if needed.
