Meatless Monday: Vegan Pumpkin Coconut Curry Recipe


Since I started October with a pumpkin recipe I thought it was quite fitting to end the last Monday of October with a pumpkin recipe as well. 

Unlike the sweet and dessert like Pumpkin Almond Superseed Butter that I kicked off the month with, today’s recipe is of the savory variety. 
Vegan Pumpkin Coconut Curry Recipe {gluten free, vegetarian, healthy meal, thai pumpkin curry, foodie friday #fitfluential}
 
I was actually inspired to make this Pumpkin Coconut Curry after ordering a pumpkin curry dish from a local Thai restaurant.  I’ll be honest, usually when I order Thai, I don’t typically order curry dishes but they had featured their pumpkin curry as being a popular seasonal dish and I couldn’t resist giving it a try. 
 
When it finally arrived it was served as more of a soup and less of a plated dish but the flavors were still amazing enough to make me want to recreate it. 
 
My version of it is a little thicker and more plate worthy not to mention that the addition of basil and toasted pepitas (pumpkin seeds) took this curry creation to the next level. I did keep the concept of incorporating butternut squash for some meatiness and red pepper for flavor and color! 
Vegan Pumpkin Coconut Curry Recipe {gluten free, vegetarian, healthy meal, thai pumpkin curry, foodie friday #fitfluential}
Vegan Pumpkin Coconut Curry Recipe {gluten free, vegetarian, healthy meal, thai pumpkin curry, foodie friday #fitfluential}

Vegan Pumpkin Coconut Curry Recipe {gluten free, vegetarian, healthy meal, thai pumpkin curry, foodie friday #fitfluential}

VEGAN PUMPKIN COCONUT CURRY


 

RECIPE

Ingredients: 

  • 1 small onion, sliced
  • 1 clove garlic, minced
  • 2 red bell peppers, sliced 
  • 1 tbsp coconut oil
  • 1 full fat can coconut milk
  • 1 can pumpkin puree
  • 2 cups diced & cooked butternut squash
  • 1/4 cup fresh basil, shredded plus extra to garnish
  • 2 tsp curry powder 
  • Sea salt and pepper, to taste
  • 2-3 tbsp pepitas, toasted 
  • Cooked rice for serving

Directions: 

  1. Heat coconut oil in a large wok then add in onions and garlic, cook until no longer opaque then add in red bell pepper and squash then cook until soft. 
  2. Drain water from coconut milk and add coconut fat into mixture.  
  3. Once mixed, add in 1/2 can of pumpkin puree and stir to combine. 
  4. Add in shredded basil and season with curry, sea salt and fresh ground pepper. 
  5. Serve over cooked rice topped with roasted pepitas and garnished with remaining basil. 
  6. Enjoy! 
You might also like:  Foodie Friday: Parsnip Truffle Fries

Makes 2 large servings. 

Notes: Cook butternut squash by dicing then boiling first.  Roast pepitas in toaster oven on 425 degrees for approximately 5-8 minutes. 


Have a meatless recipe to share? Make sure you linkup AND link back below! 😉 

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This post is shared with Tina Muir and Confessions of a Mother Runner for Meatless Monday. 


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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