1400 700 vegan pumpkincoconutcurrywithfennel horizontal

Pumpkin Coconut Curry

with Fennel & Jasmine Rice

dinner

Seasonal Menu Winter Recipes Gluten-Free Soy-Free Indian Grain Bowl Beans/Legumes Nuts Root Vegetables Squash Dinner <600 Calories
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
600
FAT
21g
CARBOHYDRATES
91g
PROTEIN
15g

MAIN INGREDIENTS

  1. ½ cup jasmine rice
  2. 1 shallot
  3. 2 garlic cloves
  4. 1 carrot
  5. 1 fennel bulb
  6. 6 oz sugar snap peas
  7. 1 tbsp panang curry paste
  8. 5.5 oz coconut milk
  9. 1 tsp agave
  10. 15 oz pumpkin purée
  11. ¼ cup cashews
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Large pot
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the rice

2
Prepare the vegetables

3
Sauté the vegetables

4
Finish the curry

5
Serve