Vegan Pumpkin Rendang Curry

My Saturday brunch was this homemade vegan pumpkin rendang curry with quinoa. It was super easy because I used a kitchen hack— a rendang spice paste packet from the market.

Spice packets like these can be found in most Asian markets

Kabocha, or Japanese pumpkin, contains high amounts of beta-carotine (great for immunity), vitamin C and some B vitamins and is much lower in calories than many other squashes.

Rendang is a curry popular in Indonesia and Malaysia and contains lots of immune-boosting favorites like garlic, ginger, shallot, turmeric lemongrass and kaffir lime. It’s a satisfying dish, anti inflammatory, alkaline and super delicious.

My ingredients. Notice I’m sprouting some garbanzo beans for another meal!

Here’s my recipe to make 2 large servings:

-INGREDIENTS

-1 lb of cubed kabocha (Japanese pumpkin) or butternut squash - cut in bite-sized cubes a little over 1”
-1 cup green beans thinly sliced on the diagonal
-optional slivered red chilies to taste
- Rendang curry spice packet (red Thai curry can be a substitute)- about 1.8 oz
-1 can organic coconut milk (look for a BPA-free can if possible)
-1 1/2 tsp sea salt or Himalayan salt, to taste

-3-6 drops monkfruit extract or liquid stevia, to taste
-optional 2 tsp soy sauce or liquid coconut aminos if avoiding soy sauce

-good quality coconut oil
-optional - 1/2 cup shaved dried coconut
-juice of 1 lime
-
-DIRECTIONS
-Place a heavy bottomed medium-sized pot on medium heat -once pot is hot add 1 tbsp coconut oil and heat
-Add contents of spice packet and stir well until the scent is released, about 1-2 minutes
-Add pumpkin cubes and stir to coat well. -add the watery part of the pumpkin milk
-Stir well and add salt.

-Bring to a simmer and reduce heat to keep at a low simmer uncovered -simmer time will vary— pumpkin cooks more slowly than butternut squash, and it will also depend on the size of the cubes
-Check after 10 minutes and keep checking every few minutes after that. -Once pumpkin starts to slightly soften add beans and chilies if using
-Continue to simmer about 5 minutes stirring occasionally -add thick coconut milk and soy sauce or liquid aminos plus optional low glycemic sweetener to taste

- optional - squeeze a lime over top before serving then sprinkle with coconut flakes
-Serve with brown rice or quinoa and enjoy!