Pumpkin Sweet Potato Curry

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

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 249kcal

Author Farah Abumaizar

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

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!

Video

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 and vegetables at each step as indicated, 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

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