Better Than Takeout Vegan Pumpkin Curry

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This absolutely delicious and better than takeout easy pumpkin and curry dish is packed with all the best Fall flavours. Made simply with pumpkin, beans, tomatoes, coconut milk and lots of spices this healthy vegan dinner is a sure crowdpleaser.

I like to serve this cozy comfort dinner with a side of rice or creamy mashed potatoes…but it also goes amazing with polenta and even pasta noodles. The possibilities are endless and all versions are mouthwateringly good. 

It’s officially pumpkin season, but this incredibly delicious vegan pumpkin recipe takes pumpkin season to a whole other level. Think creamy, soft pumpkins, rich and creamy coconut sauce and warming curry flavours…this recipe tastes better than takeout curry and somehow it still manages to be healthy.

Because this easy pumpkin curry dinner is made with coconut milk, beans and pumpkin it’s actually loaded with plant based proteins, healthy omega fatty acids, fibres, and lots of vitamins and minerals.  

What’s great about this Delicious and Better than takeout easy vegan pumpkin curry dish:

  • It’s easy to make
  • Budget friendly vegan dinner – made with only a few easy to get and low cost ingredients that all taste amazing
  • A great vegan autumn recipe 
  • Freezer friendly 
  • Very healthy
  • Vegan, gluten free, soy free and nut free

Meal prep curry dinner

This recipe is great for meal prepping. I like to make it on weekends and freeze it directly in a baking dish. That way I can just put it in the oven and reheat during the week when I want an easy and healthy dinner without any hassle. 

How to serve this Better Than Takeout Vegan Pumpkin Curry

You can serve this vegan curry dish with a side of fluffy cooked rice, couscous, polenta or creamy mashed potatoes. The flavours of this curry dish goes well with everything, so you can serve with anything you like. 

What types of pumpkin should you use

You can use any type of pumpkin you prefer. I like to use Hokkaido pumpkins, because I like the melty sweetness it brings to the dish, but you can use any type of pumpkin you prefer…or even mix up and use several different types of pumpkins. 

Should you remove the pumpkin skins

That’s really up to you. I like to use smaller pumpkins with softer skins that get a little crispy in some places, so I always leave the skins on (plus, I’m lazy so this works out in my favour). 

If you prefer not to eat the pumpkin skins, or if they are hard and chewy, just remove the skins and only add the pumpkin meat to the dish.

How is this Better Than takeout Easy Vegan Pumpkin and Curry dish made? It’s very easy. Just:

Instructions

  • Preheat oven to 400F and line a baking tray with baking paper. 
  • Rinse the pumpkin and carefully cut the end off one side. Lay the pumpkin on the flat side so it stays in place and carefully cut the pumpkin in half. Use a spoon to scoop out the pumpkin seeds. Cut the pumpkin into roughly 1-inch thick slices. Next lay the slices on the baking tray and drizzle with 2 tablespoons olive oil, salt, 2 tablespoon curry powder and 1 tablespoon paprika and toss together to combine. Once all the pumpkin slices are covered in oil and seasonings, bake them in the oven for 25-30 minutes or until they are golden on the outside and soft on the inside. 
  • While the pumpkins are baking, heat olive oil in a pot or large pan and add the diced red onions. Cook the onions for a few minutes at medium heat, until they start to soften. Next, add the canned and drained beans, chopped tomatoes and garlic and stir together to combine. Season with 1 tablespoon curry powder, 1 tablespoon paprika, salt, turmeric and tamari sauce and combine. Let the dish cook for a few minutes before adding the coconut milk. Bring the dish to a quick boil before turning it down to a simmer.
  • Once the pumpkin are ready, remove from the oven and carefully add the pumpkin to the curry dish. Gently stir to combine and let the dish simmer for a few more minutes. Add extra salt and seasoning if needed. Finally stir in the chopped fresh basil right before serving and enjoy. Serve with a side of rice or mashed potatoes and enjoy. 

Better Than Takeout Vegan Pumpkin Curry

This absolutely delicious and better than takeout easy pumpkin and curry dish is packed with all the best Fall flavours. Made simply with pumpkin, beans, tomatoes, coconut milk and lots of spices this healthy vegan dinner is a sure crowdpleaser.
Think creamy, soft pumpkins, rich and creamy coconut sauce and warming curry flavours…this recipe tastes better than takeout curry and somehow it still manages to be healthy.
Course Dinner
Cuisine American, Indian
Keyword vegan
Prep Time 10 minutes
Cook Time 45 minutes
Author Simone – Munchyesta.com

Ingredients

  • 3 tbsp Olive Oil or Coconut Oil
  • 1 4pounds Pumpkin Hokkaido or your preferred pumpkin
  • 3 Red Onions Diced
  • 2 15oz cans Kidney Beans Drained
  • 3 large Tomatoes Chopped
  • 3 cloves Garlic Minced
  • 3 tbsp Medium Curry Powder
  • 2 tbsp Paprika
  • 2 tsp Turmeric
  • 2 tbsp Tamari Sauce
  • 1 15oz can Coconut Milk
  • Salt to taste
  • 1 bunch Fresh Basil Chopped

Instructions

  • Preheat oven to 400F and line a baking tray with baking paper. 
  • Rinse the pumpkin and carefully cut the end off one side. Lay the pumpkin on the flat side so it stays in place and carefully cut the pumpkin in half. 
    Use a spoon to scoop out the pumpkin seeds. Cut the pumpkin into roughly 1-inch thick slices. 
    Next lay the slices on the baking tray and drizzle with 2 tablespoons olive oil, salt, 2 tablespoon curry powder and 1 tablespoon paprika and toss together to combine. Once all the pumpkin slices are covered in oil and seasonings, bake them in the oven for 25-30 minutes or until they are golden on the outside and soft on the inside. 
  • While the pumpkins are baking, heat olive oil in a pot or large pan and add the diced red onions. Cook the onions for a few minutes at medium heat, until they start to soften. 
    Next, add the canned and drained beans, chopped tomatoes and garlic and stir together to combine. Season with 1 tablespoon curry powder, 1 tablespoon paprika, salt, turmeric and tamari sauce and combine. 
    Let the dish cook for a few minutes before adding the coconut milk. Bring the dish to a quick boil before turning it down to a simmer.
  • Once the pumpkin are ready, remove from the oven and carefully add the pumpkin to the curry dish. Gently stir to combine and let the dish simmer for a few more minutes. 
    Add extra salt and seasoning if needed. 
    Finally stir in the chopped fresh basil right before serving and enjoy. 
    Serve with a side of rice or mashed potatoes and enjoy. 

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