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Vegan Pumpkin Curry

Updated: Jun 7, 2018

Straight from Julia's Album | Serves: 2-4 | Time: ~40 minutes


1 tbsp EVO

1 large onion, chopped

4 garlic cloves, minced

1 cup #pumpkin puree

1 cup canned #tomatoes

1 cup vegetable stock or water

1/4 cup coconut milk

1 can black #beans, rinsed and drained

1/2 can #chickpeas (#GarbonzoBeans) or white beans, rinsed and drained

1 or 2 tbsp red #curry paste

2 or 3 tablespoons honey (or, use agave nectar or maple syrup for vegan version)


2 cups cooked #quinoa


In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.

Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), coconut milk, black beans, and garbanzo beans (both beans should be rinsed and drained). Add 1 tbsp of red curry paste, stir everything well, and season with salt and pepper. Taste your curry, season with more salt if needed. Add another tablespoon of red curry paste, if desired.

Add 1 tablespoon of honey (after seasoning with salt), taste your curry. Add another tablespoon (or 2) of honey if it suits your taste.

Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on very low simmer.

Serve with quinoa, garnished with chopped green onion.

What I ate and drank today (2/12/18)

190 oz of water

2 cups of decaf


Beet soup

Pumpkin curry


~2.5 miles of walking

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