5 from 6 votes
Coconut Curried Pumpkin
A delicious and fragrant vegan stew; perfect fall comfort food.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
people
Calories:
64 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 1 Tablespoon canola oil or vegetable oil
- 1/2 teaspoon cumin seed
- 1 medium onion sliced
- 3 cloves garlic chopped
- 4 teaspoons curry powder fresh
- 5 cups pumpkin about half a sugar pumpkin, cubed
- 1 teaspoon salt sea salt
- 1 3/4 cups vegetable stock
- 1 .4 oz can coconut milk
Instructions
- In a medium pot or skillet, heat oil over medium-low heat. Add cumin seed and toast for 30 seconds.
- Carefully add onions to the hot oil and saute, stirring occasionally, for 5 minutes.
- Add garlic to the pan and sprinkle the curry powder over everything. Cook for 30 seconds.
- Add the pumpkin and the salt. Pour over the stock. Stir to combine, then cover with a lid.
- Cook gently for 15 minutes until pumpkin is tender, yet still holds its shape. The pumpkin will go from brightly coloured to dull.
- Move some of the pumpkin to the side and whisk in the coconut milk. Reduce heat to low and cook for an additional 5 minutes. Taste for seasoning and serve over rice or with naan.
Cup of Yum
Nutrition Information
Calories
64kcal
(3%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
2g
(3%)
Sodium
664mg
(28%)
Potassium
382mg
(8%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
8390IU
(168%)
Vitamin C
10.6mg
(12%)
Calcium
34mg
(3%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 64
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Sodium | 664mg | 28% |
| Potassium | 382mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 8390IU | 168% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 34mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.