Pumpkin Cashew Curry

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Pumpkin Cashew Curry

Pumpkin Cashew Curry! This 30 minute vegan curry is the perfect quick hearty dinner. Pumpkin chunks are simmered in a rich curry cashew cream.
My Notes:
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Meal Type: dinner, Lunch
Special: 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Seasonal (Cold Weather), Soy-Free
Tool: Blender, Stove
Ingredient: Cashews, Pumpkin
Servings: 4
Calories: 322kcal
Ingredients
For the curry cashew cream:
  • 1 1/2 cup(s) water
  • 1/2 cup(s) raw cashews (see notes)
  • 1 tablespoon(s) curry powder
  • 1 teaspoon(s) chili powder
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) turmeric
For the curry:
  • 1 tablespoon(s) light oil (such as canola or vegetable)
  • 1 yellow onion chopped
  • 4 clove(s) garlic minced
  • 2 inch piece(s) fresh ginger peeled and minced
  • 1 small pumpkin (about 1000g when peeled, seeded, and cut into 1 - 2 inch cubes)
  • 2 cup(s) vegetable broth
Optional garnishes:
  • 1 handful(s) cilantro, roughly chopped
  • 1 handful(s) roasted cashews
Instructions
  • For the curry cashew cream: add everything to a blender and blend until smooth and creamy. Set aside. 
  • 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.
  • 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.
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
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