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Spicy vegan pumpkin curry

This is a delicious plant-based curry that will warm your taste buds and tummy.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling time 30 minutes
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 1 small pumpkin
  • 4 tbsp oil
  • 1 tbsp cumin seeds
  • 1 tbsp chili powder
  • 1 fresh green chili jalapeño or serrano is fine, diced
  • 1 tsp salt
  • 1 tbsp coriander powder
  • 2 tomatoes finely diced or blended
  • 4 cloves garlic finely minced
  • 1 small yellow onion finely diced
  • 1 tbsp ginger finely minced
  • 1 cup water
  • 4 tbsp fresh cilantro chopped, to top

Instructions
 

  • Preheat your oven to 350 degrees
  • Cut your pumpkin in half and put it in a large baking dish, face down
    1 small pumpkin
  • Add 1/2 inch of water to the baking dish and bake until soft, about 1 hour
  • Allow your pumpkin to cool until cool enough to handle
  • Scoop the flesh from your pumpkin with a large spoon
  • Heat your oil in a large pot or pan on medium high
    4 tbsp oil
  • Add cumin seeds and cook for 1-2 minutes until they spatter and pop
    1 tbsp cumin seeds
  • Add onions, garlic, ginger, and chili pepper, and cook until softened, about 5 minutes
    1 fresh green chili, 4 cloves garlic, 1 small yellow onion, 1 tbsp ginger
  • Stir in chili powder, coriander, and salt
    1 tbsp chili powder, 1 tbsp coriander powder, 1 tsp salt
  • Add tomatoes and cook until the oil separates, about 5 minutes
    2 tomatoes
  • Add your pumpkin and 1 cup of water, and simmer for 15-20 minutes
    1 cup water
  • Top it with chopped cilantro and enjoy!
    4 tbsp fresh cilantro