*Costs listed are my personal costs, they will differ upon availability, location, brands, and sales. The Thai Kitchen Red Curry Paste, 35 oz is cheaper here, but it is a very large container. So, if you haven’t had it before, I would buy a smaller container to try first, such as Thai Kitchen Red Curry Paste, 4 oz, 2 pk.
Vegan Creamy Pumpkin Curry
- 1 can full-fat coconut milk (Thai Kitchen Coconut Milk is my favorite)* $2.00
- 1 can chickpeas $0.69
- 1 cup Basmati rice, dry $1.15
- 1 red onion, diced $0.59
- 3/4 cup pumpkin puree $0.75
- 3 cloves garlic, minced $0.45
- 2-3 tbsp or 2-3 tsp Thai Kitchen Red Curry Paste or curry powder (more or less depending on preference)* $0.50
- 1/2 cup frozen peas $0.25
- 1 1/2 cup broccoli florets $0.50
- 2 tbsp Fresh Red Chili Paste $0.10
Total Cost: $6.98
Cost per serving: $1.75-$1.40
- Cook the rice according to the package directions. Typically, it will be 1 cup of dry rice and 2 cups of water.
- Cook the broccoli as desired, lightly steamed or roasted in the oven. I steamed mine for about 5 minutes. You could also use frozen chopped broccoli and add it into the curry while it cooks.
- In a non-stick skillet, cook the onion and the chickpeas for five minutes over medium heat, then add the garlic and cook for 2 minutes. Use a bit of oil or water if you are having issues with the food sticking to the pan.
- Add the coconut milk, curry paste/powder, and pumpkin to the skillet. Stir to combine and cook for about 3 minutes over medium heat. *If you want the curry to be thinner, you can add some vegetable broth or plant-based milk. If you want it to be thicker, you can add some extra pumpkin.
- Add the frozen peas and cook for about 5 minutes.
- Serve the rice and broccoli, then top with the curry.
If you end up making this recipe, don’t forget to tag me on Instagram @nittygrittyvegan