Vegan Pumpkin Curry

Day Six of Pumpkin Week, finally brings this delicious fall food blog series to a close. I have had so much fun cooking up all these yummy pumpkin dishes! Thank you for being a part of it!

It is amazing to recognize the incredible variety one ingredient can hold. If time, energy, and money allowed, I could have easily kept rolling with this pumpkin series for weeks, because there are so many pumpkin recipes out there! If this pumpkin series tickled your fancy, then I highly suggest doing some more research, because pumpkin is incredibly versatile.

Despite an end to this pumpkin series, this fall will continue to bring a wide variety of delicious and seasonal vegetarian dishes coming your way!

I hope you stay tuned and come back often. Yummy things are happening in this little rented kitchen, and I love sharing them with you all!

Happy Fall, and eat up!

XO, A Rented Kitchen

Pumpkin Week

Day One- Pumpkin Recipe Review

Day Two- Pumpkin Pie Oatmeal

Day Three- Spiced Pumpkin Pie Dip

Day Four- Creamy Pumpkin Pasta with Roasted Rosemary

Day Five- Pumpkin Spice Bread with Streusel Topping

 

Ingredients:

• 1 Tablespoon olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 cup pumpkin puree (from the can or homemade)
• 1 cup canned tomatoes
• 1 cup vegetable stock or water
• 1/4 cup coconut milk
• 1 can black beans (15 oz, 425 g), rinsed and drained
• 1/2 can garbanzo beans (7.5 oz, 212 g) or white beans, rinsed and drained
• 1- 2 Tablespoons red curry paste (try starting with less and adding more spice as you desire)
• 2 -3 Tablespoons honey (or, use agave nectar or maple syrup for vegan version)
• Salt and Pepper
• 2 Cups cooked quinoa

Directions:

1. Prepare the quinoa, in a large pot, as directed.
2. In your largest skillet (or at least a very large skillet!), heat the olive oil. Cook the chopped onion and garlic for roughly five minutes on medium heat.
3. Rinse and drain the beans, and then add the beans, pumpkin, tomatoes, vegetable stock, and coconut milk to the pan.
4. Add 1 Tablespoon of curry paste, and mix in thoroughly. Season with salt and pepper. If desired, add 1 Tablespoon of honey to the pan, balancing out the heat as you prefer. Continue to taste and balance out the curry, salt, and honey as desired.
5. Bring the mixture to a boil and thoroughly stir ingredients together.       Reduce the heat to low, and allow to simmer for 15 minutes.
6. Serve with quinoa and garnish with chopped green onion.

Notes and Tips!:

• Source: Julia’s Album
• Like this recipe? Check out these other delicious dishes from ‘A Rented Kitchen!’ (Recipe links below photos):

Crunchy Thai Quinoa Salad with Ginger Peanut Dressing

Baked Chana Masala Flatbread Pockets

Baked Sesame Tofu Sticks with Peanut Dipping Sauce

• Crunchy Thai Quinoa Salad with Ginger Peanut Dressing
• Baked Chana Masala Flatbread Pockets
• Baked Sesame Tofu Sticks with Peanut Dipipng Sauce