Roasted Pumpkin Curry

This is a variation of a classic Indian curry called Squash Malai Kari, which in its original form is made with prawns and plenty of coconut milk. It sounds delicious…but also not terribly vegan.

My adaptation leaves the prawns out completely. Instead, I elected to roast pumpkin wedges to create a chunkier version that will get somewhat close to the original recipe. I also replaced the coconut milk (I’m not a fan of coconut milk because of the amount of saturated fat) with a combination of unsweetened soy milk, coconut water and a good spoon of cashew butter.

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