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


  • 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


  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.

IMG_6271Some of the ingredients for George’s Patriotic Pumpkin Curry



Pureed Pumkin, Cooked Quinoa and Simmering Patriotic Pumpkin Curry

IMG_6288 2George McQuade’s Patriotic Pumpkin Curry