Creamy Vegan Roasted Pumpkin & Spinach Curry

Do you see all the gorgeous pumpkins in the supermarkets and wonder what can I cook with pumpkin? Well, if so, this one is for you! It’s a creamy, flavour full curry that is so simple to make but it tastes like it has taken you all day.

My inspiration for this curry was a vegan yellow Thai curry that I had on my travels through Thailand nearly 5 years ago, I remember it well, I travelled with my sister and flew to Bangkok. We arrived and all of the food was very new to us, it was not like you get in Thai restaurants at home, to say the least! They had a lot of meat, bugs and me being vegetarian at the time found even the smells very off-putting.

But on the second day, we spotted a small house-like restaurant that we pretty much went and sat in a family’s kitchen. They cooked up this incredible yellow curry in front of us, it tasted delicious and was full of goodness. That is what I wanted to achieve with this recipe, I curry that is full of goodness!

The ingredients will fight off any cold and bring a smile to your face.

As the pumpkin and maple syrup is added it gives a slightly sweeter touch giving it the taste of a homemade korma curry.

I hope you thoroughly enjoy this recipe! Please let me know how you get on in the comments below <3

Prep time: 10 minutes

Cook time: 1 hr 5 minutes

Total time: 1 hr 15 minutes

Serves: 4 with rice

Ingredients:

1.5kg pumpkin (uncooked weight)

1 handful of spinach

½ red pepper

2 tbsp Norty smoky maple ‘bacon’ peanut butter

2 fresh chilli

1 onion

3 garlic cloves

10g fresh ginger

1 lime juice

½ tsp turmeric

1 tbsp maple syrup

1 tsp mixed spice

2 tsp soy sauce

2 tbsp coconut oil

1 can of coconut milk

Method:

1. Cut your pumpkin into cubes and roast it at 190 degrees Celsius for 35 minutes or until soft but still holding its shape.
2. Blend all the smoky maple bacon peanut butter, chilli, onion, garlic cloves, fresh ginger, lime juice, turmeric, maple syrup, mixed spice, soy sauce and 250g of the roasted pumpkin until smooth.
3. Melt 2 tbsp of coconut oil in a thick bottom pan and fry your blended mixture on high heat for 5 minutes, continue to stir the sauce so it does not catch.
4. Add the coconut milk and red pepper – I slice my pepper in strips then simmer for 25 minutes.
5. Add the remainder of the roasted pumpkin and spinach and enjoy with brown rice!