Recipe:

Simplest Weeknight Pumpkin Curry Ever

Simplest Weeknight Pumpkin Curry Ever recipe

To enjoy this delicious beauty every night of the week, you can sub the pumpkin for any veg of your choosing — potato, cauliflower and parsnip all work great here.

Preparation time Prep: 15 mins
cook time cook: 45 mins
serves:
4
Skill level Easy Peasy

You will need:

  • 20ml coconut oil
  • ½ butternut squash, skin removed and cubed
  • 3 cloves garlic, roughly sliced
  • 1 long red chilli, sliced
  • 1 red onion, sliced
  • Salt
  • 1 ½ teaspoons garam masala
  • 150ml water
  • 4 tablespoons coconut cream
To garnish
  • Bunch coriander
To serve
  • ½ bunch coriander, leaves picked
  • Lime pickle (optional)
~
Recipe: Simon Toohey

Directions:

  • 1Place the rice in a small non-stick frying pan with 20ml oil and 2 cups of water. Cook on high until the rice is soft but not cooked fully yet. Then on low for 5 minutes or until all the water is cooked away and the bottom has become crisp. Turn out and break up.
  • 2Add coconut oil to a medium pan on high heat. Add pumpkin and cook for a few minutes or until it begins to colour.
  • 3In a pan on medium heat place diced up garlic, thin slices of ginger, diced chilli, chopped red onion and season with salt. Cook for 5 minutes. Add the garam masala and cook for 1 more minute.
  • 4Add the coconut cream and water, stir so that it’s all incorporated.
  • 5Cover with a lid and simmer for 15–20 minutes.
  • 6Top with coriander and serve with steamed rice and lime pickle.
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