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Inspired by the beautiful pumpkin curries we indulged in during our time in Sri Lanka, this vegan pumpkin curry is hearty and tasty. Using just one pot this recipe is eay to follow and produces a truly exquisite and rich curry.

Pumpkin was always something I turned my nose up at. I used to think it was pretty dull and that there were far tastier foods to enjoy – and J was the same. However all this changed for us when we visited Sri Lanka, we were surprised to see pumpkin curries being served all over the country. Never ones to say no to something new we gave it a try and were immediately converted!

Like all the curries in Sri Lanka, the pumpkin curries were beautifully seasoned and cooked to perfection. No matter where we ventured across this magnificent island, we never had the same thing twice. With all the different pumpkin curries we tried (and we tried a lot), they always tasted different.

Some of the pumpkin curries we indluged in across Sri Lanka

This recipe is based on the creamy, aromatic curries we had the pleasure of tasting on our travels. The great thing about Sri Lanka is that the country’s cuisine is predominantly vegetarian, so this means this recipe is authentic and traditional. Incorporating pumpkin with peanuts as well as traditional herbs and seasoning, this curry is a mouth-watering combination. So give this recipe a go and let us know what you think in the comments below, don’t forget to #veggievagabonds on social media!

Vegan Pumpkin Curry Recipe

Ingredients:
Roughly 1 tbsp of coconut oil
1 red onion
6 cloves of garlic
Fresh ginger grated – about 4cm long
Fresh turmeric – about 3cm long
1 tbsp of cumin seeds
1 tbsp of mustard seeds
5 bay leaves
1 – 1 ½ tsp of ground coriander
1 tsp garam masala
1 tsp ground ginger
1 tsp ground turmeric
2 fresh chillies
3 tbsp of crushed peanuts or use 2 tbsp of peanut butter
Roughly 600g of fresh pumpkin cut in to roughly same size pieces
1 tin of coconut milk (400ml)  – use the thick stuff!
A handful of fresh coriander stalks and all

Method:
1. Heat the coconut oil in a pan, chop the onion and fry until softened.
2. Add the mustard and cumin seeds to the pan and stir for a minute.
3. Grate the ginger and turmeric, and crush the garlic. Add to the pan and stir to avoid sticking (add a little salt to stop it burning).
4. Add the dry herbs; ground coriander, turmeric, ginger and garam masala.
5. Add the pumpkin and coat in the spices.
6. Once coated add the coconut milk, bay leaves, peanuts/peanut butter, the chillies, and half the coriander.
7. Stir to combine everything and cover. Cook on a low heat for about 30minutes (although this may differ depending on the size of your pumpkin chunks).
8. Once cooked stir in the remaining fresh coriander, serve and enjoy!

Make sure the pumpkin chunks are roughly the same size so they cook at the same time
Coat the pumpkin in the coconut milk and herbs then cover to cook on a low heat. This will ensure all the flavours infusion with the pumpkin whilst cooking

Let us know what you think of this recipe in the comments below and don’t forget to #veggievagabonds on social media so we can see your beautiful creations!

We think this pumpkin curry is great with out garlic flatbreads, click here for the recipe!

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