Curry pumpkin

This vegan curry pumpkin recipe is full of Caribbean flavor. A perfect low-carb showstopper recipe. Sweetness balances the savory spices.

Pumpkin Curry—roasted pumpkin in butter chicken-style coconut sauce, topped with crunchy chickpeas. Perfect blend of sweet, savory, spice.

This creamy vegan Sri Lankan pumpkin curry is one of my family favorites. It's a one-pot dump-and-cook recipe with no added oil. I hope you give it a try.

A simple 30-minute vegetable curry that is loaded with pumpkin, Thai flavors, spinach, chickpea, and peppers. You’ll love how fragrant, nutritious and spicy this Thai Red Curry Pumpkin is!

This Indian-inspired one-pot pumpkin curry is super creamy, loaded with veggies & naturally dairy-free (vegan). Instant Pot version included!

Introduction Eternal Harvest Indian Pumpkin Curry is a culinary celebration of the season, bringing the warmth and color of autumn into your kitchen. This delightful dish combines the earthiness of pumpkin with a symphony of spices to create a heartwarming curry that epitomizes comfort food. Whether you’re a seasoned cook or a beginner eager to...

Roast Sri Lankan Pumpkin Curry with Coconut - This Sri Lankan Pumpkin Curry feels like Autumn or Fall in a bowl. It is the most comforting curry that is packed full of flavour. In this recipe, we combine roast Pumpkin wedges with a curry base made up of Onions and aromatic warming Spices and then we finish off by simmering in Coconut Milk.This recipe is Vegan, gluten free and dairy free. Serve alongside fluffy Basmati Rice for a hearty meal that will be loved by all!

Yield: 8-10 Servings INGREDIENTS Coconut Oil- 1/4 cup Garlic - 2 tbsp (finely chopped) Onion - 1/2 cup (finely chopped) Scotch Bonnet Pepper (no seeds) - 2 tsp or to taste (finely chopped) Whole Geera (Cumin) - 1 tsp Curry Powder - 1 tsp Pumpkin - 2 lb (1/2 inch cubes) Caripoulé Leaf - 1 Salt - 2 tsp Brown Sugar - 2 tbsp METHOD 1. Heat a medium sized pot over medium heat. 2. Add coconut oil. 3. Add garlic, onion and scotch bonnet pepper. Allow to cook for 2 to 3 minutes. 4. Add who

Easy one-pot pumpkin curry with red curry paste, coconut milk, fresh veggies, and pumpkin. A simple, yet delicious gluten-free dinner!

This Jamie Oliver Pumpkin Curry with chickpea and coconut milk is one of the best Indian-style curry recipes ever. This Pumpkin Curry becomes so flavorful and delicious that if it can be made a day ahead, it’s even better. It is best to serve it with brown or white rice, potato salad, and naan bread.