Servings
Font
Back
0 from 9 votes

Pumpkin Sweet Potato Curry

Healthy and hearty, packed with flavor and warm spices. This curry is gluten free, vegan and absolutely delicious.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 249 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 1 inch sized ginger piece, 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 carrots, chopped into small cubes
  • 1 sweet potato, chopped into small cubes
  • 2-3 tomatoes, chopped
  • 1 can pumpkin puree 15 oz, 400 g
  • 1 can chickpeas, drained and rinsed 15 oz, 400 g
  • 1 Can coconut milk 13.5 oz, 380 g
  • 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

Calories 249kcal (12%) Carbohydrates 21g (7%) Protein 4g (8%) Fat 19g (29%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Sodium 827mg (34%) Potassium 658mg (19%) 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

% 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.