Main Dish | October 29, 2013

Vegetarian Pumpkin Sweet Potato Coconut Curry

I love the idea of doing crock pot night every night for my family. It seems like by the end of the day, I’m way too tired to do anything fancy, but at 10 am? Sure! Why not! This vegetarian curry is simple and delicious.

close up of Vegetarian Pumpkin Sweet Potato Coconut Curry  in bowl over rice, spoon next to bowl

My husband loves Indian and Thai food and I love coconut and sweet potatoes, so I combined, and Viola!

close up of Vegetarian Pumpkin Sweet Potato Coconut Curry

A Unique Curry Combo

A fall, Indian coconut sweet potato curry dish! He also normally doesn’t love sweet potoatoes, but didn’t mind them at all in this particular dish.

Vegetarian Pumpkin Sweet Potato Coconut Curry in bowl over rice, topped with cashews

Cashews and toasted pumpkin seeds make the perfect topping. Happy fall!

Spoon going into Vegetarian Pumpkin Sweet Potato Coconut Curry

5 from 1 vote
Vegetarian Pumpkin Sweet Potato Coconut Curry
Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins
 

A fall, Indian coconut sweet potato curry dish! 

Course: Main Course
Cuisine: Indian
Keyword: coconut sweet potato curry, Indian curry
Servings: 8 + adult entre├ęs
Calories: 235 kcal
Author: Desarae
Ingredients
  • 4 medium sized sweet potatoes peeled and cubed
  • 1 large onion
  • 1/2 bag snap peas ends cut off
  • 1 can coconut milk
  • 1 can pumpkin puree
  • 1 can garbanzo beans drained
  • 1 T curry
  • 1 t cumin
  • 1 t coriander
  • 1/2 t chilli powder
  • 1/2 t mustard seeds
  • 2 t salt
  • 1 cube vegetable bouillon
  • 1 cup water
  • 2 cups white rice Dry
Instructions
  1. Mix all ingredients in slow cooker except rice. Set on high for 4 hours or low for 6.
  2. Cook rice in rice cooker or over the stove.
  3. Garnish with pumpkin seeds, cashews, and cilantro.
Recipe Notes

PRESSURE COOKER: Place all ingredients except rice and water in pressure cooker, lock lid, close pressure valve. Set to soup setting for 10 minutes, then manually release pressure. You can empty the pot and cook rice in pressure cooker, then serve, or cook rice stovetop while cooking curry.

Nutrition Facts
Vegetarian Pumpkin Sweet Potato Coconut Curry
Amount Per Serving (1 cup)
Calories 235
% Daily Value*
Sodium 626mg 26%
Potassium 308mg 9%
Total Carbohydrates 52g 17%
Dietary Fiber 3g 12%
Sugars 3g
Protein 4g 8%
Vitamin A 186%
Vitamin C 3.6%
Calcium 4.2%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Vegetarian Pumpkin Sweet Potato Coconut Curry pinterest image

SaveSave

2 thoughts on “Vegetarian Pumpkin Sweet Potato Coconut Curry

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. The refreshing way you guys mix flavors in these recipes is amaaaazing- this is perfect for me right now that I’m in this autumn pumpkin phase!