This Vegetable Pumpkin Curry Recipe is a wonderful vegan weeknight dinner idea that is fast and healthy!
If there’s one dinner idea I never get sick of, it’s anything with curry. Give me some vegetables and a curry-flavored sauce, and I’m in dinner heaven.
My husband, Tim, has never been a big curry fan. Isn’t it funny how that works? My favorite is one of my husband’s least faves. Womp womp.
HOWEVER. Lately, he’s been tolerating it more than usual. I think his taste preferences are expanding! I’m celebrating over here!
Another thing worth celebrating is how easy this Vegetable Pumpkin Curry recipe is. I’m sure we can all use more healthy 30 minute dinner recipes in our arsenal, no?
I added some pumpkin to the sauce because…why not? It adds some extra nutrition and acts as a natural thickener. Pumpkin is a excellent source of vitamin A and also a solid source of vitamin C, calcium, and iron.
You can serve this with rice, noodles, cauliflower rice, or in a bowl all by itself.
I actually took some step-by-step pictures to show you how easy this dinner is. Let me know if you like these types of photos. It’s tricky to get them, but I’m more than willing to do the extra work if it’s helpful for you to see the process, so please let me know what you think!
How to Make Vegetable Pumpkin Curry
Step 1: Sauté your vegetables.
Step 2: Whisk the sauce together and add it to your vegetables.
Step 3: Simmer the sauce to thicken for about 5 minutes.
That’s it! See? I told you it was easy. I hope you put this Vegetable Pumpkin Curry into your dinner rotation soon.Print
Would you like to save this recipe for later? Here’s an image to save to your Pinterest recipe board!