Vegan Pumpkin Curry
Very tasty pumpkin curry recipe, even meat eaters will love this dish.
By: Isabel Robson
Serves: 2
Preparation: 15 minutes
Ingredients:
1 Cup chopped pumpkin
1 Cup Chopped baby green cabbage
1 Cup finely chopped new potatoes
1 Cup of hot water
1 Courgette thinly sliced
6 Fresh sage leaves
6 Chili seeds
2 Ripe tomatoes
2 Raw chestnuts
1 Small carrot
1/2 Lemon juice
2 Small onions
5 tsp Olive oil
1/2 tsp Cumin seeds
2 tsp sweet tomato sauce
1 tsp honey (optional)
1 tsp Thyme leaves
1 tsp chopped chives
1 tsp Chili powder
2 tsp Paprika powder
1 tsp Turmeric powder
1 tsp Freshly chopped ginger
Salt and pepper
Preparation: 15 minutes
Ingredients:
1 Cup chopped pumpkin
1 Cup Chopped baby green cabbage
1 Cup finely chopped new potatoes
1 Cup of hot water
1 Courgette thinly sliced
6 Fresh sage leaves
6 Chili seeds
2 Ripe tomatoes
2 Raw chestnuts
1 Small carrot
1/2 Lemon juice
2 Small onions
5 tsp Olive oil
1/2 tsp Cumin seeds
2 tsp sweet tomato sauce
1 tsp honey (optional)
1 tsp Thyme leaves
1 tsp chopped chives
1 tsp Chili powder
2 tsp Paprika powder
1 tsp Turmeric powder
1 tsp Freshly chopped ginger
Salt and pepper
- Peel onions and stir fry with sliced courgettes, carrot, potatoes, cabbage and olive oil for 2 minutes on high heat.
- Add remaining ingredients and stir for another minute before adding 1 cup of hot water. You may need to add more water later.
- Allow to simmer for 10 minutes. Season with salt and pepper.
- Ready to serve.
This vegan curry recipe is very easy to make and full of flavour to
stimulate your palate. A winter favourite that can help you feel
warm.
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