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 626mg27%
Potassium 308mg9%
Carbohydrates 52g17%
Fiber 3g13%
Sugar 3g3%
Protein 4g8%
Vitamin A 9300IU186%
Vitamin C 3mg4%
Calcium 42mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.