A warming pumpkin curry to tantalise your autumn taste buds. Although I’m not a vegan myself I still like to make meals that don’t contain animal products to reduce the old carbon footprint. I also enjoy these meals especially on a Monday with it being #MeatFreeMonday
Serves 2
Ingredients:
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400g Pumpkin Puree
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300g Sweet Potato
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300g Cauliflower
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150g Red Pepper
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150g Red onion
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1 Tin Reduced Fat Coconut Milk
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1 Cup Water
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2 tsp Cinnamon
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2 tsp Ground Ginger
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1/2 tbsp Curry Powder
Method:
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Cut your red pepper and red onion into large chunks. Stir fry in coconut oil on the hob to soften and cook the veg.
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Then peel and cut your sweet potato and cauliflower into large chunks (If they are too small it will just become mush)
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To a large pot add 1 tin of coconut milk, 400g pumpkin puree, 1 cup of cold water and all your spices. Leave to warm for 5 minutes.
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Then add the raw sweet potato, raw cauliflower and cooked red onion and pepper to the liquid mixture.
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Allow the curry to boil and then turn the heat down to allow it to simmer and reduce down for 30-40 mins.
Note: It will seem very liquid to start with but it will reduce down given time. Also make sure you continue to stir it every 5-10 mins to stop the veg getting burnt on the bottom of the pan.
Serving:
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I like to serve the curry with quinoa as it is a grain that is higher in protein.
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You could even serve the curry in mini squashes for fun way to eat your dinner !
Macros for 1/2 the recipe:
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Calories: 430
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Carbs: 65g
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Protein: 12g
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Fats: 26g