It’s fall! Officially. The leaves on the trees outside have turned yellow and it snowed last week. Snow. Yeah. Colorado. Why?! Warm meals are needed in times like these. So we made this easy, comforting, flavorful Pumpkin Curry Pasta – basic, sure, but goes one step further with a kick of curry powder AND it’s deliciously vegan.
This recipe uses minimal ingredients and comes together in 15 minutes. It’s that simple! Now, I don’t want to hear anyone complaining about the canned pumpkin – we know roasting a pumpkin is awesome but to be real with you – we work during the day. As I’m sure many of you do too. If you have the time to roast a pumpkin and make puree from scratch, please by all means do your thang. However, if you want to save on time and have dinner ready in FIFTEEN MINUTES, embrace the canned pumpkin. See my notes below on how to roast a pumpkin to make fresh pumpkin puree!
Another thing, don’t go buying the pumpkin pie filling in a can – you need to get just plain pumpkin puree. The ingredients should read: Pumpkin. That’s it. We bought a can that was certified organic and BPA-free because it’s healthier (and extra basic of course).
Make this meal to satisfy your fall pumpkin cravings. I know you want to.
Update: after posting this recipe, I’ve received a lot of comments about where to find pumpkin puree. In U.S. supermarkets, it’s fairly easy to find it and it’s probably stocked in most stores. However, in other countries, it seems that you guys are having some trouble. If you really can’t find the stuff, you can make your own pumpkin puree using a sugar pumpkin. Don’t buy the big pumpkin you would carve for halloween, it’s smaller than that and usually more round.
Remove the stem from the sugar pumpkin and cut the pumpkin in half. Scoop out the seeds and any stringy pieces. Lay the pumpkin halves on a baking sheet, cut side down, at 400F for 30-40 minutes until very soft and a knife goes right through. You can also microwave for 15 minutes instead. Once done, pull the skin off the pumpkin and discard. Put the soft pumpkin pieces into a food processor, blender, or mash with a potato masher to make pumpkin puree! That’s it! Here’s a great YouTube video that shows this process from Clean & Delicious.
Vegan Pumpkin Curry Pasta! 🎃 Less than 10 ingredients and comes together in 15 minutes. Creamy. Cozy. Warm. Flavorful. Get the recipe: http://pastabased.com/pumpkin-curry-pasta
Posted by Pasta-based on Saturday, October 14, 2017
This Vegan Pumpkin Curry Pasta uses minimal ingredients and comes together in 15 minutes. Creamy. Cozy. Warm. Flavorful.
- 1 tbsp coconut oil
- 1/2 cup yellow onion (diced)
- 2 cloves fresh garlic (minced)
- 1 tbsp fresh ginger (minced)
- 2 tbsp mild, yellow curry powder
- 14 oz. coconut cream (1 can - cream only - do NOT shake can)
- 14 oz. pumpkin puree (1 can) *see notes for fresh method*
- 14 oz. diced tomatoes (1 can)
- 1/4 tsp nutmeg
- 1/4 cup green onion (scallions) (chopped)
- 10 oz. pasta
- fresh lime juice
Bring a large pot of generously salted water to a boil. Add pasta. Follow package instructions, boiling time may vary. Drain and set aside.
Meanwhile, in a large pan, heat coconut oil over medium heat. Add diced onion, minced garlic, and minced ginger. Stir and cook until soft, about 3 minutes. Be careful not to burn the garlic.
Add curry powder and stir. Cook for an additional minute until curry is fragrant. Optional: add a pinch of cayenne pepper if you want it spicy.
Pour pumpkin puree and diced tomatoes into the pan. Add coconut cream to the pan, scooping out only the harder cream that sits on top and discarding the liquid. It's okay to get some coconut water but definitely get all the cream. Stir to combine and bring to a simmer. Simmer for 5 minutes, stirring frequently.
Add 1/4 teaspoon nutmeg and 1/4 cup chopped green onions. Stir to combine. Add cooked and drained pasta. Mix well. Garnish with a squeeze of fresh lime.
To make this recipe gluten-free, use your favorite gluten-free pasta.
*To roast pumpkin instead of using canned pumpkin purée: Preheat oven to 400°F. Cut a small pumpkin in half and scrape out the seeds. Drizzle pumpkin with olive oil. Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes. OR place cut side down on a plate and microwave for 15 minutes, checking occasionally. Once soft, peel the skin off the pumpkin and mash the pieces in a food processor, blender, or with a potato masher.