Pumpkin Curry - Vegan and Oil-free Recipes
This easy Pumpkin Curry is cozy, creamy, and quick to make. With frozen vegetables and canned pumpkin, you can make this meal in 20 minutes.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Can opener
- Mixing bowl
- Kitchen timer
Ingredients
- 1 medium onion, diced
- 4-5 cloves garlic (to taste), minced
- 8 cups frozen vegetables (see note 1)
- 1 15-oz can pumpkin puree
- 1-2 cups (or more) low sodium vegetable broth
- 2 tbsp creamy almond butter, optional (see note 2)
- 1-3 tsp curry powder (to taste)
- 1 tsp turmeric
- ½ - 1 tsp ground ginger
- ½ tsp ground cumin
- ½ tsp black pepper
- Sea salt, to taste (I used about ¾ tsp)
- Cilantro
- Lime juice
- ½ cup canned coconut milk
- Rice for serving
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