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. This technique works great to create a thick and tasty creamy sauce.

I tend to make this curry on the mild side, but it is also easy to adjust the heat levels to suit your own tastes by increasing the amount of cayenne, using a spicy curry paste and using a sharper curry powder.

Serve with basmati rice and maybe one or two vegan naan breads!

Yield: makes about 6-8 servings

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