No refined sugar, no gluten and no compromises on flavour! These Individual Vegan Pumpkin Pies are the perfect no bake healthy dessert.
In a large pot over medium heat, melt the coconut oil. Add garlic, onion, ginger and red chillies. Sauté until the onions turn translucent.
Toss in the sweet potato, carrots, and curry powder. Stir well to coat the vegetables.
Pour in the vegetable stock. Bring to a boil, then cover and simmer until vegetables are tender. This usually takes about 15 minutes.
Once the vegetables are tender, use an immersion blender or transfer the mixture to a regular blender to puree until smooth.
Stir in the coconut milk, cilantro, salt, lime juice and zest letting the flavours meld together over low heat for a couple of minutes.
Garnish with pumpkin seeds, red chilli flakes and thin strips of fresh ginger (optional - but highly recommended!).
Excellent source of vitamin A
Excellent source of fibre
Source of vitamin C
Plant powered
YIELD
Total time
Net CARBS
CALORIES
4 servings
35 mins
21 g
179 kcal