Vegan Veteran Makes Patriotic Pumpkin Curry

Patriotic Pumpkin Curry made by an heroic vegan U.S. Army Veteran, who served 3 deployments in Iraq! George McQuade rocks the kitchen, joined by vegan yoga expert & pole dancer Vanessa Marsot who rolls in for a taste test! Join the VeteransDay #LunchBreakLIVE party! #JaneUnChained

RECIPE: George McQuade’s Patriotic Pumpkin Curry

INGREDIENTS (Serves 8):

• 1/2 cup of water
• 2 yellow onions, chopped
• 2 red bell peppers, chopped
• 2 cups of organic coconut milk
• 2 cups of baked and pureed pumpkin (bake 1-2 small pumpkins until tender, remove seeds, then puree in food processor)
• 2 T of curry powder or to taste
• 2 tsp of cinnamon powder or to taste
• 1 T of freshly grated ginger or to taste
• 1/2 – 1 serrano pepper (remove seeds, depending how spicy you like it)
• 2 heads of broccoli (only use florets, not stalks)
• 2 sweet potatoes, cooked
• A few sprigs of Thai Basil for garnish
• 4 cups of cooked quinoa

DIRECTIONS:

1. Heat water in a large saucepan.
2. Add onions and cook until translucent.
3. Add red peppers, coconut milk, pureed pumpkin, spices, ginger, and serrano pepper. Simmer for a few minutes until bell peppers are tender.
4. Add broccoli and sweet potatoes. Cook until broccoli is tender.
5. Cook 10-15 minutes until sauce is reduced, and has a stew-like consistency.
6. Serve over cooked quinoa and garnish with Thai Basil.

Some of the ingredients for George’s Patriotic Pumpkin Curry

See Also

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Pureed Pumkin, Cooked Quinoa and Simmering Patriotic Pumpkin Curry

George McQuade’s Patriotic Pumpkin Curry