Just twenty minutes is needed to whip up this creamy, flavorful and veggie packed curry rice which is the perfect weeknight or quick and easy meal! Naturally gluten-free and vegan, you can customise it by adding some extra protein for the carnivores out there!
Oh, pumpkin.
Just because I’m in America now, doesn’t mean I’ve forgotten my edible roots when it comes to food.
MY OTHER RECIPES
While my friends in the northern hemisphere tend to focus on the humble pumpkin during the cooler months of the year, it’s actually a staple vegetable back in Australia. The only main difference between the two is that pumpkin is rarely eaten in sweet form back home.
Pumpkin with your favorite roast on a Sunday? Standard.
Pumpkin atop a salad at a café? Standard.
Pumpkin made into a creamy soup? Standard.
Pumpkin covered in marshmallows, made into cupcakes and pimped into fudge? PREPOSTEROUS.
Okay, so maybe not preposterous unless you’re talking to my mother. However… It’s not commonplace.
Even though I’ve gone against the grain (ha, literally- The cake pops and fudge are grain-free!) for the last few weeks and shared pumpkin in sweet-form, I’m going to showcase pumpkin’s versatility in this super simple, delicious recipe, savory-style!
I’ve been loving this ongoing collaboration with Green Giant because it’s really opened my eyes (and yours!) to delicious, healthy and hearty recipes that don’t need to take hours in the kitchen. Not only that, it’s proof that, with a few extra additions to their sautés range, you can create an impressive meal for you and your special one (for me, that is my stomach) smack bang in the middle of the week when it’s often assumed that time is M.I.A…. Until you log onto your computers and enter the vortex of YouTube/Facebook/insert-social-media-of-choice here.
Like the tandoori seared tofu and the Warm brussels sprouts salad, today’s recipe is not only delicious, but takes less than 20 minutes to make. It’s also the perfect way to showcase pumpkin in savory form and perhaps to inspire you to try it in a non-dessert recipe.
This creamy pumpkin curry rice is comforting, flavorful and chock full of vegetables. It only needs one pot to whip up and no more than twenty minutes from prep to plate. That means cleaning is easy, breezy, beautiful: Cover the pot. As a self-proclaimed, full-fledged carnivore, I admit I polished this off as it is – it’s that flavorful. I attest to the delicious spice blend mixed through with the pumpkin before adding it to the rice and vegetable mixture. By sticking to the original recipe, it’s naturally gluten-free and vegan-friendly. The ease of this can also be attributed to the delicious spice packet with the veggies- No longer do you need to go buy 1000000 different jars of spices to only use a measly tablespoon- It’s all in there!
For those who want a boost of protein, do as my housemate did and mix through some red salmon or sliced tofu.
Make this delicious, creamy one pot pumpkin curry rice and let’s not discriminate against this beta carotene goodness in savory form.
Just kidding, bring on the pumpkin fudge!
If you love these kind of recipes, you’ll LOVE This Sesame Crunch Salad– Check out the recipe video below for a step-by-step process!
- 2 cups cooked rice (I used white basmati)
- 1 T curry powder
- 1/4 cup pumpkin puree
- 2-3 T canned coconut milk*
- Pinch sea salt
- 1 package of Green Giant Sautés Thai Coconut
- In a small bowl, combine the pumpkin puree with the curry powder and mix well. Set aside.
- Heat a large pan with oil and prepare your Green Giant Sautés as directed. After 5 minutes, add the cooked rice of choice and mix well. Add the pumpkin mixture and the canned coconut milk and stir until fully incorporated. Add the salt depending to taste. Continue cooking for around 5-10 minutes, until hot and then remove from heat.
- Top with crushed nuts from the packet and enjoy immediately or allow to cool completely and refrigerate or freeze.
- * I like my rice to be creamy but still chewy so I opted to use 2 tablespoons of coconut milk. For a more rich and creamy texture, add more coconut milk and increase the curry powder by 1 teaspoon.
- Feel free to add some chicken or another protein to it- I enjoyed it as it was.
- This freezes really well- Simply thaw and microwave or reheat stovetop before consumption.
Warm Brussels Sprouts and Chorizo Salad
The epic folk at Green Giant want YOU to try their new Sautés range so with each of my recipe posts, one lucky reader will win a Gift Basket worth $98 which include a brand new Calphalon 12 inch non-stick frying pan, salt and pepper shakes and more fun goodies! To enter, simply leave a comment on this post or on Facebook! Good luck and the winner for this month will be picked by the September 31st! {Please note- American residents only}
This is a sponsored ongoing collaboration with Green Giant and General Mills. Cheers, hugs and handshakes for supporting companies and brands which help me do what I love day in, day out.
What is your favorite meat-free meal?
Are you a fan of curry flavors?
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I love that pinking can go savory – you can always have the fudge for dessert 🙂 favorite meatless meal – that’s tough! I do need to get into curry more – it gets neglected.
It’s so delicious- One of my favorite spices of all time 🙂
My daughter is vegan so we do eat a lot of meat-less meals! I love stir fried tofu with different vegetables and also a bowl of bean and vegetable soup in the winter.
Oh that sounds delicious!
Meatless (and grain-free) everyday in my house! Curry is just one of many loved flavors (just did a carrot curry soup the other day). We love tofu or tempeh topped with a spicy peanut butter sauce; zoodles with a kale pesto; sweet potato noodles with a coconut alfredo sauce.. mummmm
Oh that sounds absolutely delicious- Spicy peanut butter sauce is one of my favorites!
I will definitely have to try this dish – it looks delish!!!! And I’ll have to be on the lookout for the Green Giant sautes.
YES! They are SO good!
Coconut, pumpkin, and curry? I can dig it! looks delicious and best of all…EASY! The giveaway sounds awesome too! Fingers crossed. 🙂 And in regards to your invitations to come down and be a taste tester? Next time I’m in NYC I would LOVE to meet up!
OH I’m in Columbus now for a little while- Come hang with me and Alexis!
Oh man, you nailed this one, Arman. Like seriously nailed it! Pumpkin totally deserves to be in more savory dishes, but for some reason my mind always goes to desserts when I think of pumpkin. Hmmm…my mind often goes to desserts all of the time anyways, so that could be part of the problem. But great way to use the skillet Sautes!
Cheers mate! It really does right? Although Target’s halloween section is another story….
These Green Giant sautés would be a big hit with my family – and my stomach of course. Too bad we’re talking about the other side of the world again.
You know I’m a full-fledged [ha!] vegetarian so I’d never be able to choose just one favourite dish. Curry is one of my fast and easy go-tos, though.
It’s so good, right?!
I don’t think to use pumpkin often in savory dishes, but I would love to try it a top a Subway sandwich 😉
I love curries and this looks delicious.
Hahaha do it!
Ooooh this one looks good. I need those sautes in my life! You know as well as I do that if it takes more than 20-30 minutes, I’m not cooking it haha.
You need shares in Trader Joes haha! 🙂
I can never get enough of curry! In fact, I’m having some tonight. 🙂
Oh I’m jealous!
I love red curry!
It’s a good one that one 🙂
I love anything with curry. I mean ANYTHING! I make a mean curried pear rice!
Oh that sounds incredible- What a flavor combination!
I love this! These veggie sautes look like an easy way to make a healthy dinner on busy nights!
Exactly! Less than 20 minutes, tops! 🙂
And now I’m craving this preposterous creamy pumpkin curry rice for breakfast, thankyouverymuch. Seriously, Arman, this looks amazing! Well played, my friend!
Thanks so much, Julia. Will totally trade you for some pumpkin pie 😉
What a great dish Arman. Love the pumpkin, curry and the coconut milk combo! This is a real winner.
Thanks so much, Allie! 🙂
This looks good! Why is pumpkin a staple vegetable there? Do you they grow year round?
We sure do 🙂
Arman, this looks incredible! I am not a curry person, but you may have convinced me to give it a try and pumpkin is always a winning ingredient.
YES! Come on over and we can have a curry party with Alexis! 🙂
I wouldn’t dream of ruining this with tofu or fish. Bleh. It looks amazing exactly as is. I love the color and you know I adore all the veggies.
🙂 Thanks buddy. I’ll make this for you next time!
I love pumpkin so I totally appreciate all the recipes you have been posting lately! Never too much pumpkin in my life!
Right? thank you, Paige!
Anything with beans! Pinto beans, cheese, sour cream, guacamole…. I have not experimented with curry, so I don’t really have a favorite. Thanks for the opportunity!
You are so welcome 🙂
Mm mm mmmm. I love all things curry, as long as it’s not too spicy.
You’ve gone against the grain and towards the coconut flour!
WHAT? Jess. I’m offended. You need to work on your spice tolerance 😀
Hello supper!
YES! 😀
I’m usually a sweet pumpkin fan, but I could totally get on board with this recipe! As long as I make it with the one brand of curry powder that I know is safe for me and won’t send me to the ER with a giant rash and swollen face lol.
Oh geebuz. I’ll be making you this with that powder! 🙂
I think someone needs to make a peanut butter and pumpkin dish. I’m not sure what exactly that would mean…but I would try it for sure! How do you cook the pumpkin in AU? Is it mashed? Fried? Roasted?
All kinds of ways, it’s really good in soup and roasts 🙂
I am such a carnivore, as you well know! But I do actually eat a lot of veggie meals – pretty much all of my breakfasts are. I love an egg shashuka or veggie moussaka in particular. Oh and curry, yes please!
Ohhhhh YES!
This is such a strange-sounding dish! I may just have to print it off for that reason alone.
I haven’t really had much curry, but I think I’ve enjoyed what I have had. I’d like to explore it more. As for meatless meal, I don’t know. I’m not sure I eat any of those. lol
Definitely try curry- It’s delicious!
my favorite thing (okay one of them!) when i visited austrailia was pumpkin! i had an amazing pumpkin burger & enjoyed a few salads with roasted pumpkin! so goood.
YES! It really is on everything there!
I haven’t seen these products yet, but I love anything THAI and this sounds delish! Curry and coconut milk go together so well! I’ll be on the lookout….
Cheers! You’ll love it!
Looks sooo tasty! Can’t wait to check out all the other flavor options!
They have an amazing range 🙂
My favorite meatless dish is baked ziti with no ground beef.
Oooo baked ziti is always a winner- Especially with extra sauce and cheese 🙂
I love pumpkin and I love curry flavors! Sadly, I’m the only one in my family who really does though so I don’t make curries for my parents a lot. I enjoy curry flavors in traditional dishes and on roasted veggies! My favorite meatless meal is some sort of grain bowl with greens, roasted (normally with curry flavors) veggies, and some version of this tahini dressing that I love to make! It goes well with anything really!
That’s a good thing- More curry for you 😀
Unfortunately, I don’t have a crockpot 🙁 but I can still make this somehow, right? 😀
But I LOVE anything curry–especially with eggplant! My favorite meatless meals are a tofu stir fry or anything with tofu lol!
This isn’t made in a crockpot 🙂
This recipe looks awesome! I love curries and I didn’t know that green giant had those blends. Sounds great!
They are SO good- Be on the lookout for them 🙂
I’d love to try Green Giant’s sautes. My favorite meat free dish is 3 cheese lasagna.
Ohhhhhhhh I am craving that now!
Delicious flavor combinations
Thank you! 🙂
Pumpkin obsessed right now!! This recipe looks like it has such great textures!
It really does- Thank you, Ani!
I would love to win! Tis the season of the pumpkin! 🙂
It sure is! 🙂
Thanks for the giveaway, I would love to try this recipe
cricketlady29@hotmail.com
Please do- IT’s delicious, Ashley 🙂
I love seasonal pumpkin flavors..and my favorite non meat dish would probably have to be vegetarian tofu stir fry.
You can never go wrong with tofu- Yum! 🙂
I love this rice dish, it looks delicious
Thank you, Denise!
My favorite meat-free meal is oven baked macaroni and cheese. We always add sweet peas to it to add some color and flavor. Our kids actually prefer it with the peas.
Oh awesome! What a cool giveaway. That saute is something I would have not thought about putting together, but my does it look good!
I have never tried curry, but I’d really like to try it one day. My favorite meatless meal is veggie chili, I could eat it every day.
I love curry and rice!