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meatless monday: potato pumpkin curry recipe

September 22, 2014 By Kyra - Vie De La Vegan 1 Comment

We love curry. My kids love it. My husband loves it. I have been known to eat curry for breakfast, lunch and dinner. Curry night is always a winner in our house! I usually make some sort of curry each week…tomato chickpea curry, cauliflower curry, curried tofu, potato spinach curry…the variations of curry are almost endless.

When I first met my husband, he told me he would cook a potato pumpkin curry for me one night. And he did – I soon found out he was a pretty good cook!

I made a potato pumpkin curry last night and although it wasn’t like that first potato pumpkin curry we shared, it transported my mind back 7 years ago when we met and were getting to know each other. Ahh sweet love! It’s no wonder curry is such a favourite in our household.

Sharing with Virtual Vegan Linky Potluck #13

 

 

Potato Pumpkin Curry
 
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Prep time
5 mins
Cook time
35 mins
Total time
40 mins
 
A delicious vegan curry withpotato, pumpkin and chickpeas.
Author: Kyra Howearth
Recipe type: Main
Cuisine: Indian
Serves: 6
Ingredients
  • 1 tbsp olive oil
  • 1 onion
  • 1 tbsp curry powder
  • 2 tsp turmeric
  • 1 tsp garam masala
  • ½ tsp ground black pepper
  • 2 tsp vegetable stock powder (or salt to taste)
  • 3 potatoes
  • 750g kent pumpkin
  • 1 cup cooked chickpeas
  • 400mL coconut cream
  • 300mL passata
  • 1½ cups jasmine rice, uncooked
  • Cilantro for garnish (optional)
Instructions
  1. Firstly prepare the vegetables - peel and finely dice the onion, peel and dice the potatoes into 2cm chunks, remove skin off pumpkin and chop into 2-3cm chunks.
  2. Heat the oil in a large frying pan and add the onion, curry powder, turmeric, garam masala, pepper and stock powder.
  3. Fry the onion for a few minutes over a medium heat, then add the potatoes and pumpkin and continue to fry for a further 5 minutes, stirring frequently to coat the vegetables in the spices.
  4. Add the chickpeas, coconut cream and passata, stir well to combine.
  5. Bring to a boil then cover and reduce heat to low, and cook for 20-30 minutes or until vegetables are soft.
  6. Meanwhile, cook the rice according to packet instructions.
  7. Serve the curry with rice and a few sprigs of fresh cilantro leaf.
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Comments

  1. Annie says

    September 25, 2014 at 6:59 pm

    Hmmm, curry for breakfast – sounds good to me!!

    Reply

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Hi! I’m Kyra


Vegan. Mother of 4. Organic gardener. Western Herbal Medicine practitioner. Living in country New South Wales, Australia. Read more…

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