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: Caprese Stuffed Chicken Dinner

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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aelicatese
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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46 Comments

Tina Muir
Reply October 26, 2015

I LOOOOVVVVEEE pumpkin curries!!!! So creamy, yet so flavorful! Thanks so much for sharing friend :) happy MM!
Tina Muir recently posted...Meatless Monday- Swiss Chard Couscous with Miso Ginger SauceMy Profile

    aelicatese
    Reply October 27, 2015

    Thanks so much for hosting the linkup!

CARLA
Reply October 26, 2015

Ive never ever eaten curry as Ive been "afraid" it would be too spicy for me. I need to MAKE THIS so I can control the spice'age!! :)
CARLA recently posted...By: CocoMy Profile

    aelicatese
    Reply October 27, 2015

    I was the SAME way! I am not a spicy fan but this wasn't spicy at all!

Susie @ SuzLyfe
Reply October 26, 2015

How good is pumpkin as a sauce base? Seriously, it blows my mind every damn time!
Susie @ SuzLyfe recently posted...Glam Squad Weekend #WeWearPinkMy Profile

    aelicatese
    Reply October 27, 2015

    It's like seriously amazing.

Rebecca @ Strength and Sunshine
Reply October 26, 2015

O I could eat this everyday!!! Any curry and I'm a fan ALWAYS!

    aelicatese
    Reply October 27, 2015

    It's SO GOOD!

Julie @ Running in a Skirt
Reply October 26, 2015

This sounds sooo good! Love that it is vegan with the thick pumpkin. You come up with the most creative ideas!
Julie @ Running in a Skirt recently posted...Things I’m Loving Lately 17My Profile

    aelicatese
    Reply October 27, 2015

    Thank you! :)

Debbie
Reply October 26, 2015

I always order curry at Thai restaurants. I like ver it and this pumpkin curry sounds delicious.
Debbie recently posted...Another Take on Quiche. And the Race I didn’t run.My Profile

    aelicatese
    Reply October 27, 2015

    I should order it more often, so yummy!

Rachel
Reply October 26, 2015

I'm not a huge pumpkin fan but I AM a huge curry fan so I might have to give this one a whirl. Looks tasty!!
Rachel recently posted...Meatless Monday: Halloween Mashed PotatoesMy Profile

    aelicatese
    Reply October 27, 2015

    YAY! It really doesn't taste as much like pumpkin as it does curry, hope you give it a try!

Dannii @ Hungry Healthy Happy
Reply October 26, 2015

I was only thinking the other day about making a pumpkin curry. Definitely trying this!

    aelicatese
    Reply October 27, 2015

    Yay! Hope you enjoy! :)

Deborah @ Confessions of a Mother Runner
Reply October 26, 2015

ooh love the pumpkin and coconut combo! Yum
Deborah @ Confessions of a Mother Runner recently posted...Roasted Butternut Squash SoupMy Profile

    aelicatese
    Reply October 27, 2015

    It's so good!

Tiffany @ The Chi-Athlete
Reply October 26, 2015

UM...YUP. I want that. Now. I <3 coconut and everything in this recipe! It looks and seems so savory and warm...comfy...mmmmmm.
Tiffany @ The Chi-Athlete recently posted...What All the Cool Kids Are EatingMy Profile

    aelicatese
    Reply October 27, 2015

    RIGHT?! It's perfect for a chilly fall day! :)

Nicole @ Fitful Focus
Reply October 26, 2015

ooooo I want! I want!
Nicole @ Fitful Focus recently posted...Cherry Chocolate Truffle Protein Cookies {gluten & soy free} + a GIVEAWAYMy Profile

    aelicatese
    Reply October 27, 2015

    Make it!! SO good!

Rachel @LittleChefBigAppetite
Reply October 26, 2015

Wow, I would devour this! It sounds amazing!
Rachel @LittleChefBigAppetite recently posted...Brie Crostini with Spiced Raisin CompoteMy Profile

    aelicatese
    Reply October 27, 2015

    I devoured it too! ;)

Sarah
Reply October 26, 2015

YES!! When we were in DC I wanted to go to a place that had "the best" pumpkin curry but we never made it. I am so making this!
Sarah recently posted...Nutty Pumpkin Spice Latte Smoothie BowlMy Profile

    aelicatese
    Reply October 27, 2015

    YAY! Hope you enjoy! :)

Jess @hellotofit
Reply October 26, 2015

I haven't had Thai food in a while...and now I'm craving it!! This looks so so soooo good. Great idea to use butternut squash to add some more texture.
Jess @hellotofit recently posted...Monday motivation: start somewhereMy Profile

    aelicatese
    Reply October 27, 2015

    Thanks! :)

Sam @ PancakeWarriors
Reply October 26, 2015

Pumpkin and curry - yes please!! I love that you added some texture with the butternut squash, pepitas and red bell peppers. YUM! Pinning!
Sam @ PancakeWarriors recently posted...Quick Apple Sweet Potato HashMy Profile

    aelicatese
    Reply October 27, 2015

    YAY! Thank you! :)

Marcia
Reply October 26, 2015

I've got every single ingredient in the house to make this RIGHT NOW! How cool is that?

    aelicatese
    Reply October 27, 2015

    WHAAAT?! That never happens! Hope you get a chance to make it.

Mary Beth Jackson
Reply October 26, 2015

You had me at coconut curry! Keep bringing the pumpkin - love it!

    aelicatese
    Reply October 27, 2015

    Thanks friend!

Sina @ Vegan Heaven
Reply October 27, 2015

This pumpkin curry looks so creamy and full of flavor, Annmarie! I'm sure this is something I'd absolutely love! Can't wait to try your recipe! :-)
Sina @ Vegan Heaven recently posted...Vegan Thanksgiving Lentil LoafMy Profile

    aelicatese
    Reply October 27, 2015

    Thank you! Hope you do get to give it a try!

Mary Ellen @ VNutrition
Reply October 27, 2015

This looks great! I just got into curries in the last year or so and I'm always looking for new recipes! I love that you made it a bit thicker too because I don't like them too soupy either.
Mary Ellen @ VNutrition recently posted...Tofu Tempeh Scramble with Baked AvocadoMy Profile

    aelicatese
    Reply October 27, 2015

    Right? The soupy ones aren't as good! ;)

Ilka@ilkasblog.com
Reply October 28, 2015

Such a winning combo - Pumpkin and Curry. Love it:)
Ilka@ilkasblog.com recently posted...Training Log for the NYC Marathon 10/19 – 10/25 Week 15My Profile

    aelicatese
    Reply November 17, 2015

    Thank you! :)

amber
Reply October 29, 2015

What a great curry! Can't wait to try this one!

    aelicatese
    Reply November 17, 2015

    Thanks- hope you get to! :)

Trish
Reply November 5, 2015

Wow! This looks amazing. I am vegetarian, love pumpkin, and love curry, too. I just pinned this recipe as a reminder to try it. Thanks!
Trish recently posted...Throwback Thursday - Records, Cassettes, 8-Tracks, or CDs: What Did You Grow Up With?My Profile

    aelicatese
    Reply November 17, 2015

    Yay! Hope you enjoy! :)

Maya
Reply November 17, 2015

When do you add the squash?

    aelicatese
    Reply November 17, 2015

    Ah, sorry about that! When you add in the bell pepper- fixed to reflect it in the recipe :)

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