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  • Writer's pictureEmily Yeo

Pumpkin Curry Pasta

Updated: Nov 30, 2018

Pumpkins simply define fall and all that comes with it. The scent of oven roasted pumpkin or the creamy hot aroma of a vegan pumpkin soup just warms you through and through.

Something specifically about the gorgeous changing of the leaves and all those colours has pumpkin season on everyone’s mind. It’s no surprise the whole region goes crazy for pumpkin beer that time of year. I wanted to go in a different direction with pumpkin this time though. Not just oven roasted veggies or creamy soup. I wanted something more.

You might have realised I love pasta… but once fall hits I’m also a pumpkin freak. I figured why not combine my two loves for the perfect fall dish? I really enjoy using pumpkin in savoury dishes as well. It’s a nice change of pace. I’ve found that the deep earthy flavour of curry pairs very nicely with pumpkin.

I improvise decent curries a lot too, but this recipe has schooled me. This recipe turned out really, really well. It is definitely on par with the vegan pumpkin curries that i’ll order from restaurants every now and again. the sweet and spicy flavours melded together so well into the perfect fall dish

This creamy vegan pumpkin curry pasta is perfect for fall. The sauce highlights the deliciousness of pumpkin & is rich and creamy (without the dairy). This hearty pasta will be a hit at dinner time!

Can you believe it that for years and I mean years I would not give pumpkin a chance.

Tried it once, hated it and I was done. For years pumpkins were solely reserved for halloween – for carving or just for decoration. I would not go anywhere near a pumpkin related recipe. How sad is that?

Luckily years later I came around, and decided to give it another shot. How did it go? Well, let’s just say it was love at first bite. Don’t mind the corniness – I had to! Seriously though, how was I living without pumpkin all this time? How could I be such a close minded food fanatic?! All that wasted time not eating delicious pumpkins recipes!

Adding pumpkin puree makes this vegan pumpkin curry lower fat but still creamy, and the sweetness from the pumpkin means that there’s no need to add sugar. Win!

Side Note: Did you know that if you cool a canned of coconut milk the creamy fat part will sink to the bottom and harden? If so you’re an awesome coconut fan like me and if you didn’t, now you’re a coconut pro too! I scooped out the hard coconut and used that part to keep the vegan pumpkin pasta sauce thick yet creamy.

I know low fat is all the rage right now but unless you have a specific condition where fat is not allowed, you don’t need to be scared of healthy fat like in coconut. It’s totally good for us and keeps us full.

This pasta is loaded with beta-carotene from the pumpkin. Beta-carotene can be converted to vitamin A in our bodies and aids in vision health as well as a healthy immune system. The sauce contains a nice serving of fat from the coconut cream – and like I said above don’t be scared of good fats our brain needs fat!

I’m having my annual trepidation about pumpkin season. But I remind myself, that whenever I’m afraid of an ingredient, I can make a great curry with it. Curry has most definitely rekindled my love for pumpkin! Plus, the red curry and pumpkin give this dish a stunning orange hue.

Being able to transform a bunch of everyday ingredients into a mouth-watering dish with a judicious use of spices feels like culinary wizardry.

One day, I’m hoping to be able to visit India and get some curry making lessons from a master. For now, I have to rely on my general cooking knowledge, experience of eating various curries over the years and a method of trial and error. the spicing of this dish took me a few goes and iI’m really pleased with the final result.

This pumpkin curry pasta has a bit of a kick (use less chilli if you don’t like spicy food) which is nicely soothed by the cooling coconut sauce. It’s delicious with dry roasted cashews and fresh coriander leaves on top. As curries tend to gain more flavour over time, make this dish a day ahead and I promise that you’ll have a sudden urge to lick your plate clean.


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