Pumpkin Sweet Potato Curry
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
6
-
Calories
249 kcal
-
Course
Main Course
-
Cuisine
Indian
Pumpkin Sweet Potato Curry
Report
Healthy and hearty, packed with flavor and warm spices. This curry is gluten free, vegan and absolutely delicious.
Share:
Ingredients
- 1 tablespoon olive oil
- 1 onion yellow, finely chopped
- 4 cloves garlic minced
- 1 inch sized fresh ginger minced
- 1.5 tablespoon curry powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon Turmeric
- 1/2 teaspoon cinnamon
- 1 teaspoon cumin seeds or 1/2 teaspoon cumin powder
- 2 medium carrot chopped into small cubes
- 1 sweet potato chopped into small cubes
- 2-3 tomato chopped
- 1 pumpkin puree 15 oz, 400 g, canned
- 1 chickpeas 15 oz, 400 g, canned, drained and rinsed
- 1 coconut milk 13.5 oz, 380 g, can
- 1 1/4 cup water or vegetable broth
- 1 heaped teaspoon coconut sugar or brown sugar
- 1 teaspoon salt
- 2 big handfuls baby spinach leaves
- 1 lime or lemon juiced
Instructions
- In a large pot, heat the olive oil over medium heat. Once hot, add the onions and cook for 3-4 minutes until softened and translucent. Add the minced garlic, ginger, spices including cumin seeds and sauté for two more minutes.
- Stir in the carrots, sweet potato, tomatoes, pumpkin puree, chickpeas, coconut milk, sugar, salt and water or broth and bring to a simmer over medium heat.
- Cook for 20-30 minutes until sweet potatoes and carrots are tender. Turn off heat and add in spinach, and stir till it wilts. Add the juice of the lime or lemon.
- Serve with fluffy basmati rice, or to go above and beyond, homemade naan. Enjoy!
Notes
- This recipe was adapted from Hannah Chia.
- Cut the sweet potatoes and carrots evenly so that they cook through evenly.
- Make sure you saute out the onions to really develop the flavor.
- If you want to add meat or chicken to this, feel free. Just cook whatever meat you choose (chicken, beef, lamb) after adding the spices until cooked through, then proceed with the recipe.
- If you like, you can add regular potatoes instead of sweet potatoes, although this will change the flavor.
- Serving suggestions: I like this with a simple side of basmati rice (like the one in this recipe, minus the vermicelli). It's also delicious with homemade naan bread.
- Storing leftovers:
- You can store leftover curry in an airtight container in the fridge for 5-6 days- which makes it great for meal prep. You can also freeze the curry for up to two months, thawing overnig
Nutrition Information
Show Details
Calories
249kcal
(12%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Sodium
827mg
(34%)
Potassium
658mg
(14%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
9079IU
(182%)
Vitamin C
17mg
(19%)
Calcium
82mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 827mg | 34% |
| Potassium | 658mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 9079IU | 182% |
| Vitamin C | 17mg | 19% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
