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.
As always with my soups and stews, the key to this dish is building layers of flavor beginning with browning some shallot in oil; adding aromatics; infusing in a touch of warming spices (cinnamon, cumin and turmeric); and then frying off some Thai red curry paste.
Continue reading One Pot Pumpkin Curry at Yup, It's Vegan! for the full recipe.

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