Foodie Friday: Pumpkin Coconut Curry (GF+V)

Foodie Friday: Pumpkin Coconut Curry (GF+V)

It’s Friday, friendly faces! Halloween may be over, but Thanksgiving is on it’s way! Thanksgiving is definitely still pumpkin season…hands down! Before you trade in your pumpkin for gingerbread and peppermint, try this delicious curry recipe! This Pumpkin Coconut Curry is gluten free and vegan and made perfectly creamy by coconut milk. It can be made in about 20 minutes, so it’s perfect for weeknight cooking. Flavor without the fuss is the perfect meal for me!

Pumpkin Coconut Curry (V+GF)

Ingredients (Serves 4):

pumpkin-coconut-curry-ingredients

  • Peas & Carrots (I used 1 can of each) 
  • 1/2 cup pumpkin puree
  • 1 can unsweetened coconut milk
  • 1 can low sodium lentils rinsed and drained
  • 1 medium red onion diced
  • 1 tablespoon vegan butter
  • 1 teaspoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1 teaspoon paprika

Directions:

  • Melt vegan butter in medium sauce pan. Add onion and spices and saute 3-5 minutes until softened.
  • Add coconut milk to pan and stir until totally liquefied.
  • Stir in pumpkin until mixed through. Cover and cook 5 minutes to thicken on medium heat.

pumpkin-coconut-curry-sauce

  • Add in lentils, peas, and carrots. Cover and simmer on low heat 10-15 minutes.

pumpkin-coconut-curry-mixed

  • I served mine over Jasmine rice but GF pasta or potatoes would also be delicious. 

pumpkin-coconut-curry-plated

I hope that you have a great weekend filled with relaxation and fun! Until Monday, happy curry making! 

Rice or potatoes? Are you a curry fan? Do you like making complicated recipes?

Tell me in the comments below!

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24 thoughts on “Foodie Friday: Pumpkin Coconut Curry (GF+V)

  1. Oooooh I’ve been all about slow cooker/soup/stew/curry recipes already this season – and I only see it increasing. I love your use of pumpkin puree (different from the regular sweet potato or pumpkin chunks) – it would work so well to thicken everything up. This sounds so creaaamyyy.

  2. I’ll definitely have to try this recipe! It sounds delicious–perfect healthy and hearty comfort food for fall. I’m all about enjoying autumn during November. 🙂
    I’m just curious–where did you find your canned lentils. I cannot find canned lentils to save my life, which is irritating because the FODMAP level in canned lentils is much lower than in home-cooked.

    • I wasnt able to find them in my regular grocery store either! I found them at an organic market similar to Wholefoods. I know Wholefoods also has them. You should check with other health food stores near you! I actually prefer canned over dried too! When I go to the organic market, I stock up on several cans.

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