Spicy Vegan Red Pumpkin Curry
Ingredients
- 2 tsp oil or 2 tbsp vegetable broth
- 1 carrot
- 1 small onion
- 1 inch ginger
- 4 garlic cloves
- 3 tbsp red Thai curry paste
- 2 cups kabocha squash or sweet potato
- 1/3 cup red lentils
- 1 can chickpeas
- 1 cup full fat coconut milk
- 2 cups vegetable broth
- 1 tbsp soy sauce or coconut aminos
- 1 tbsp sugar or maple syrup
- 1 cup broccoli florets
- Lime wedges (optional)
Preparation
In a large pot add carrots and onions and sauté until onions are translucent
Add in minced garlic and ginger and stir until fragrant
To the pot add red curry paste and stir for about 2 minutes to bloom the spices; if it sticks, add a splash of vegetable broth to loosen
Once fragrant, add squash and red lentils and stir to coat
Next, stir in the chickpeas and sauté for a minute to coat
Add sugar, soy sauce, coconut milk and vegetable broth, stir and bring to a boil then reduce to a low simmer
Cover with a lid and cook for 20 minutes
After 20 minutes, add broccoli florets and cover with a lid to steam for 4-5 minutes or until broccoli is bright green
Squeeze lime juice over top, stir and serve as desired
Notes
Kabocha squash is a favorite for its sweetness and creamy texture when cooked
Pair with brown rice and avocado for a complete meal
