Vegetarian Pumpkin Curry - this Thai curry is made with chickpeas, black beans, coconut milk, garlic, olive, oil, tomatoes. Spiced with Thai red curry paste and honey. Served over quinoa. Meatless, vegetarian, gluten free, healthy dinner.
Course Main Course
1cuppumpkin puree, from the can or homemade
1cuptomatoes, from the can
1cupvegetable stock or water
15ozblack beans, from the can, rinsed and drained
7.5ozgarbanzo beans, from the can, rinsed and drained
2tablespoonsred curry paste(use less or more of the paste, depending on how spicy it is, and then add more, to taste)
3tablespoonshoneyor, use agave nectar or maple syrup for vegan version
salt and pepper
In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), coconut milk, black beans, and garbanzo beans (both beans should be rinsed and drained). Add 1 tablespoon of red curry paste, stir everything well, and season with salt and pepper. Taste your curry, season with more salt if needed. Add another tablespoon of red curry paste, if desired. (Note: various brands of red curry paste have different degrees of spiciness. Be careful not to add too much of red curry paste if it is of a spicier variety).
I find it important that you start adding honey only after you’ve seasoned the curry with salt, because we’re using honey here not to really sweeten the curry but to balance the flavors. Add 1 tablespoon of honey (after seasoning with salt), taste your curry. Add another tablespoon (or 2) of honey if it suits your taste.
Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on very low simmer.
Serve with quinoa, garnished with chopped green onion.
Vegetarian Thai Pumpkin Coconut Curry
Amount Per Serving
Calories 499Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 4g20%
Total Carbohydrates 84g28%
Dietary Fiber 18g72%
* Percent Daily Values are based on a 2000 calorie diet.