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. 

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!

Creamy Pumpkin Curry Rice

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!

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Servings: 2

Author: Arman @ thebigmansworld

Ingredients

• 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

Instructions

• 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.

Notes

* 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.

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Pan Seared Tandoori Tofu 

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?