Vegan Pumpkin Curry Skillet Meal Recipe

Bowl of Vegan Pumpkin Curry with sangak bread

A good meal is especially satisfying, when you’re tired from a long day.

This vegan pumpkin curry dish is easy to prepare, since it calls for ingredients that I generally have on hand.

We often think of pumpkin in the Fall, when it shows up as pie, bread and other desserts.

However, I prefer pumpkin in savory dishes.

Pumpkin goes well with savory flavors like onion and garlic.

This is a feel good skillet meal that my family loves, so I make it often.

Vegan Pumpkin Curry Recipe

2T Coconut Oil
1 Medium Onion, chopped
4 cloves Garlic, chopped
2T Ginger, chopped
2 cans Garbanzo Beans (aka Chickpeas)
1 can Pumpkin
1 t Turmeric
1 t Cumin
1 T Parsley
1 cup Coconut Milk
Salt to taste

Heat oil in a skillet. Then add onion and garlic and cook for a couple minutes on high until onions are translucent.

Add garbanzo beans including the liquid (aquafaba) from the can, and then reduce heat low. Simmer for 5-7 minutes.

Stir in additional ingredients and simmer for another 3 minutes.

Serve with bread or rice.

curry