Pumpkin Cashew Curry


Many of you may not know this but, I use to be Vegan. Shocked? Don’t be, I loved being Vegan at the time and I learned quite a bit about diet through those years. Lets say, what to do and not to do.. One thing I love about the Vegan clients I work with is their diligence in knowing exactly what they’re eating everyday, every snack, every meal. That’s impressive!

I have quite a few requests for Vegan recipes and I have so many of them to share I figure I might as well start posting. (FEAR NOT MEAT EATERS, this recipe is easily converted to a hearty protein dish by adding chicken, no big deal.)

Anyway, Pumpkin Cashew Curry, “tah duh!” this recipe turned out pretty damn good. So good, that the neighbor children and my daughter ate it mid photo shoot, “Heathen Children!”

ENJOY! This dish is perfect for fall and if you ARE choosing to eat a Vegan diet and want to add some protein, sautéed tempeh is pretty damn good in this mix.


Ingredients I Used

For The Curry:

3/4 cup pumpkin puree

1 + 2/3 cups coconut milk – full fat

1  tbsp. coconut oil

1/4 tsp. cheyenne powder (a little more if you like it hot!)

1/4 red chili pepper, chopped small (heat varies with these little bastards so start small)

4-5 cloves of fresh garlic, chopped

2 tbsp fresh chopped ginger

1 small red onion chopped

3 tbsp cashew butter

1/2 can of tomatoes (chopped or whole about 6oz, fresh is great too, just chop them small)

1 + 1/3 tsp cinnamon

1 + 1/2 tsp garam masala

1 tsp turmeric (fresh or powder)

1 tsp cumin

1 tsp sugar (agave, coconut sugar, whatever your morals allow)

*salt to taste, I used about 1-2 tsp.


The Other Stuff:

2 cups cooked rice

2 portabello mushrooms

1 small yellow or white onion

1 bunch of green onions

1/3 head of cauliflower

1/2 tbsp oil

1/2 tsp garam masala

1/4 cup chopped cilantro for garnish

lime wedges for garnish

chopped roasted cashews for garnish

*salt to taste


For Those Tracking Diet:

Makes 4 Servings

Protein: 9 grams

Carbohydrates: 43 grams

Fat: 32 grams

Total Calories: 496


This Is How I Made It:

Heat 1 tbsp coconut oil in a medium sized pot over medium heat. Sauté the ginger, garlic and diced red onion until it starts turning golden. Add the liquid ingredients and the red pepper and all of the spices from the top “curry” list. bring the ingredients to a simmer. Back off the heat and add the pumpkin puree and cashew butter. Simmer on low for about 20 minutes. (You may need to add a few tbsp of water if the curry starts to reduce too much.)

Heat 1/2 tbsp oil/coconut oil in a large frying pan over medium (if using coconut oil, be careful not to turn the heat up too high as coconut oil has a high burn rate). Add in the chopped onion first. Cook for about 2 minutes or until they start to turn golden. Add the chopped portobellos to the pan and sauté until they start to turn golden. Add the chopped green onions and the garam masala and salt.

Take the curry off the heat. You will plate the rice, top it with curry and add some yummy sautéed veggies. Garnish with cilantro, cashews and a lime wedge.

Easy right? Enjoy






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