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roasted-vegetable-curry-with-pumpkin-recipe

Roasted Vegetable Curry with Pumpkin

A hearty and flavorful vegan curry with roasted vegetables and pumpkin.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup Pumpkin, diced
  • 1 cup Carrots, sliced
  • 1 cup Bell Peppers, chopped
  • 1 cup Zucchini, sliced
  • 2 tablespoon Olive Oil
  • 1 large Onion, chopped
  • 3 cloves Garlic, minced
  • 1 tablespoon Curry Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 can Coconut Milk
  • 1 cup Vegetable Broth
  • to taste Salt and Pepper
  • 1 tablespoon Fresh Cilantro, chopped for garnish

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Toss pumpkin, carrots, bell peppers, and zucchini with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
  3. In a large pot, sauté onion and garlic until soft.
  4. Add curry powder, cumin, and coriander. Cook for 1-2 minutes.
  5. Pour in coconut milk and vegetable broth. Bring to a simmer.
  6. Add roasted vegetables to the pot. Simmer for another 10 minutes.
  7. Garnish with fresh cilantro before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Sodium: 600mg | Potassium: 700mg | Fiber: 7g | Sugar: 10g | Vitamin A: 8000IU | Vitamin C: 60mg | Calcium: 100mg | Iron: 3mg

Keywords

Curry, Pumpkin, Vegan
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