I've been craving curry of all types lately. I'm not exactly sure why either. Perhaps it's the change in weather that's increasing my desire for something warm and spicy. I attempted to make a green chicken curry last week but was not exactly a fan of the overwhelming amount of spice-heat that came from it. Yikes! It's a recipe that is definitely a work in progress.

This week I decided to go with a red curry, which is generally what I order when out at any thai place. I think red curry is generally a little less spicy than the green, but that also depends on how much of what curry paste or powder you put in.

With pumpkin season in full swing, I thought this would be the perfect opportunity to use up some nice pumpkin puree! I've added it to chili before... so why not curry?

Yes, that's right, there's pumpkin in this curry, making it a perfectly fun way to enjoy pumpkin and curry together as the fall season rolls in. As a plus, this curry is vegan, vegetarian, clean and lean! Oh, and did I mention it has well under 300 calories in a full serving? Perfection!

If you're like me and you're a pumpkin lover and a curry lover, then this is a dinner that you won't want to pass up on.

I used a vegetable stock, but if you're making this more as a meatless meal and not so much a vegetarian meal, then chicken stock would work just as well. Just be sure to try and use reduced or even no sodium stock though since you can always add your own to taste as it cooks!

I'm not a vegetarian and I'm surely not a vegan, but I do try my best to have at least two meatless meals for dinner each week. Why? Well, it's just a personal choice for myself and my family. We like to enjoy an array of meats and plant based proteins. As a bonus, it helps to save money on the grocery bill!

This is a really easy and simple dish that you can toss together in no time for a fast and healthy weeknight dinner. No fuss, no muss!

Vegetarian Pumpkin Curry
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: About 1 1/2 Cup Curry • Calories: 266.8 • Fat: 6.1 g • Carb: 45 g • Fiber: 11 g • Protein: 9.4 g • Sugar: 8.6 g • Sodium: 991.6 mg

Ingredients:
1 Medium Onion, Diced
4 Garlic Cloves, Minced
1 (14.5 Oz.) Can Pumpkin Puree (Not pie filling!)
1 (14.5 Oz.) Can Diced Tomatoes, Drained Well
1 (14.5 Oz.) Can No Salt Added Black Beans, Drained & Rinsed
1 C. Garbanzo Beans (Chickpeas), Drained & Rinsed
1/2 C. Reduced Sodium Vegetable Stock
1/2 C. Light Coconut Milk
2-3 Tbsp. Red Curry Paste (I used 3.)
Salt & Pepper to Taste
1/4 C. Chives, Diced

Directions:

Lightly coat the inside of a large skillet or pot with non-stick cooking spray and add in the onions and garlic. Cook over medium heat for about 5 minutes or until the vegetables softened.

Add all the remaining ingredients to the pan, other than the chives. Stir to combine and increase the heat to medium-high to bring the mixture to a boil.

Reduce the heat to low and simmer uncovered for 15-20 minutes, stirring on occasion.

You'll want the liquid to reduce quite a bit.

Top with chive and serve right away. Enjoy!

I served mine over some cooked quinoa for a de{light}ful and filling vegetarian dish!