This one pot pumpkin curry is an easy, autumnal red curry featuring veggies, chickpeas, and creamy pumpkin!
I’m having my annual trepidation about pumpkin season. In particular, I’ve been having recurring nightmares about remaking and upgrading my pumpkin bread pudding recipe. But I remind myself, that whenever I’m afraid of an ingredient, I can make a great curry with it :D.
Curry taught me how to love eggplant, and it has most definitely rekindled my love for pumpkin, too! Adding pumpkin puree makes this vegan pumpkin curry lower fat* but still creamy, and the sweetness from the pumpkin means that there’s no need to add sugar. Win! Plus, the red curry and pumpkin give this dish a stunning orange hue.