Pumpkin Cashew Curry

Hi! I’m Sam, and lately, I’m obsessed with pumpkin recipes. Sweet, savoury, you name it, I want it all. Today’s pumpkin prominent plate (see what I did there), is my current favourite 30 minute, easy weeknight dinner, Pumpkin Cashew Curry. Now, this is how you do pumpkin!

I used a fresh pumpkin so this dish is full of hearty pumpkin chunks which are simmered in a spiced curry cashew cream sauce. Oh, baby, it’s good. It’s real good. Hearty, warm, comforting, creamy, chilly day curry. Yes, please!

But there’s more! Today’s recipe for Pumpkin Cashew Curry is even better because it was part of a challenge!!!!! Oooooohhhh aahhh.

Ok, well I guess it wasn’t really a challenge but more of a “hey let’s see what will happen if we use the same ingredients” collaboration. Alissa, from the most wonderful blog Connoisseurus Veg and I, had a dual where together we randomly chose three ingredients and then made recipes using those ingredients. Fun right?

The ingredients were, drumroll please…. pumpkin, cashews, and ginger. What we did with them was totally up to us, and boy did we take different approaches. I went savoury with my Pumpkin Cashew Curry, and Alissa went sweet with these amazing Vegan Pumpkin Cheesecake Brownies ↓↓↓

Yeah, I know, I’m drooling too. Pumpkin, cheesecake, AND brownie, all crammed into one vegan dessert, what is this madness!?

If you are new to Alissa and Connoisseurus Veg, be sure to hop over to her blog and check her out. She has a LOT of super scrumptious vegan recipes including some faves: Vegan Spaghetti Carbonara, Slow Cooker Vegan Lasagna Soup, and Vegan French Dip Sandwiches. Try not to drool all over your technology when viewing her site, please.

Ahhhhh sooo much vegan deliciousness to be had. Love it!

Now back to today’s recipe for Pumpkin Cashew Curry.

To make Pumpkin Cashew Curry: Start by making the curry cashew cream, simply add everything to a blender and blend until smooth and creamy. Set aside.

*If you do not have a high-powered blender such as a Blendtec or Vitamix, soften the cashew first. To soften the cashews, add the cashews to a medium pot and cover with water. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water.

Prep the pumpkin by cutting it half, scooping out the seeds and pumpkin guts (is that what they are technically called)? The use a sharp potato peeler to peel off the skin of the pumpkin. I found it easiest to slice the pumpkin into smaller sections and then peeled those sections. Then chop into 1 – 2 inch chuncks

Add the oil to large pot over medium-high heat. When hot, add the onion, garlic, and ginger and sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the pumpkin, vegetable broth, and curry cashew cream. Cover, bring to a simmer and cook for 8 – 10 minutes until the pumpkin is fork tender. Use an immersion blender in the pot to purée about 1/3 of the curry leaving lots of pumpkin chunks.

Serve with rice or naan and garnish with cilantro and roasted cashews. Curry love <3

3.88 from 8 votes

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Pumpkin Cashew Curry

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Pumpkin Cashew Curry! This 30 minute vegan curry is the perfect quick hearty dinner. Pumpkin chunks are simmered in a rich curry cashew cream.

Course: Main Course

Cuisine: American, Canadian, Indian, Thai

Servings: 4

Calories: 322 kcal

Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

For the curry cashew cream:

• 1 1/2 cups water
• 1/2 cup raw cashews (see notes)
• 1 tablespoon curry powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon turmeric

For the curry:

• 1 tablespoon light oil (such as canola or vegetable)
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 2 inch piece fresh ginger, peeled and minced
• 1 small pumpkin (about 1000g when peeled, seeded, and cut into 1 - 2 inch cubes)
• 2 cups vegetable broth

Optional garnishes:

• 1 handful cilantro, roughly chopped
• 1 handful roasted cashews

US Customary - Metric

Instructions

1. For the curry cashew cream: add everything to a blender and blend until smooth and creamy. Set aside. 

2. For the curry: add the oil to large pot over medium-high heat. When hot, add the onion, garlic and ginger, then sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the pumpkin, vegetable broth and curry cashew cream. Cover, bring to a simmer and cook for 8 - 10 minutes until the pumpkin is fork tender.

3. Use an immersion blender in the pot to purée about 1/3 of the curry leaving lots of pumpkin chunks. Serve with rice or naan and garnish with cilantro and/or roasted cashews.

Recipe Notes

*If you do not have a high-powered blender such as a Blendtec or Vitamix, soften the cashew first. To soften the cashews, add the cashews to a medium pot and cover with water. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water.

Nutrition

Calories: 322kcal

Did you make this recipe?

Tag @itdoesnttastelikechicken on Instagram and hashtag #itdoesnttastelikechicken.

Bon appetegan!

Sam.