The Vegan Table: Pumpkin Curry

This recipe takes little effort, sit back, relax, do a little something on the side or wind down from a busy day.

I liked that there is a not a lot of salt in this recipe, and you can always adjust it to your liking.

I replaced onion with Chinese mahogany and skipped garlic completely.  I used soy milk, which is a little thinner, I suggest using coconut milk to make this recipe a little richer and more curry-like.  I did not use tomato paste because I try to keep everything natural and used real heirloom tomatoes.  I couldn’t find real pumpkins during the summer, so I had to resort to canned ones, this is a better autumn recipe.

Compared to hothouse or beefstake or even Roma tomatoes, heirloom tomatoes require only a little salt to make them flavorful, which is also a good way to reduce the sodium consumption.  Although I put the chiles in there, it was not very spicy at all.  You can also adjust this to your liking.

Other people who tried this recipe also like the simplicity (curry in a hurry, indeed!) and easy substitution like sweet potatoes:


About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in "milk", autumn, cayenne, chile, Chinese mahogany/toona, coconut shred, Food and drink, ginger, lentil, pumpkin, Recipes, summer, winter and tagged , . Bookmark the permalink.

One Response to The Vegan Table: Pumpkin Curry

  1. Pingback: The Vegan Table: Yellow Split Pea Dal | Whatcha Reading?

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