Delicious & Easy One-Pot Pumpkin Curry

A warming bowl full of pumpkin curry with turmeric and rice.

Savour Autumn flavour while staving off winter colds with this bright, flavourful One-pot pumpkin curry! Turmeric melts with rich pumpkin puree and hearty vegetables to yield a one-pot meal as simple as it is satisfying. Feel free to swap in whatever veggies you have on hand, serve as is or over cooked grains, and enjoy the comfort.

In addition to lending bright colour and earthy flavour to dishes, turmeric is well-known for its powerful ability to support a healthy inflammatory response. Turmeric is increasingly noted for major benefits to your body and brain, including supporting heart health, enhancing the antioxidant capacity of the body, and more. Moreover, it is nourishing your whole health and in turn supports healthy, conscious living. Eating doesn’t get much more comforting than this!

One-Pot Pumpkin Curry

A warm bowl half-filled with rice and the other half with pumpkin curry with veggies.

4 servings

INGREDIENTS:

1 Tablespoon Ghee (or use a good bio cooking oil)

1 small yellow or white onion, diced

1-inch piece ginger root, peeled and minced

2-3 garlic cloves, minced 

1 Tablespoon curry powder

1 Teaspoon Turmeric powder 

⅛ Teaspoon red pepper flakes or cayenne 

1 425g can pumpkin puree (or approximately 1 ½ Cups homemade)

1 397g can coconut light milk 

2 cups vegetable broth or water

1 425g can chickpeas, drained and rinsed

1 bell pepper, seeded and chopped

1 medium broccoli crown chopped

1 medium courgette, chopped

2 medium carrots, sliced

2-3 medium tomatoes, seeded and chopped

Sea salt and fresh ground pepper to taste

Lime wedges, cilantro, and rice or other cooked grains, for serving

METHOD:

Heat ghee, water, or cooking oil in a large pot over medium heat. Add onion and all the spices and sauté until onions are translucent.

Stir in coconut milk, broth or water,  and pumpkin puree. Bring to a low boil, then add in the chickpeas, and vegetables.

Reduce heat to medium-low and let simmer for at least 20 minutes. Season to taste with salt and pepper. 

Serve as is or over cooked rice, quinoa, or other grain alternative; garnish with lime and cilantro.