Pumpkin Cauliflower Curry

Sweet, earthy pumpkin and nutty cauliflower combine in this fragrant,
soul-hugging Pumpkin Cauliflower Curry. A warm and nourishing fall stew made
with coconut milk, chickpeas, and spinach.

Servings: 6 people

Author:

Cook Time
1 hour

Total Time
1 hour

Course:

Cuisine:

Indian

Keywords:

Curry Pumpkin Curry cauliflower curry

Instructions

1 Heat oil over medium heat in a cast iron skillet or large pot or pan. Once warm,
add onion and cook for 5 minutes, stir every couple minutes.
2 Turn heat to medium low and add garlic and ginger. Cook for 1-2 minutes,
stirring occasionally.
3 Add the spices and cook for 1 minute, stirring to combine. Add the tomato paste,
stir, and cook for 1 minute. Add the cauliflower and pumpkin, stir to combine,
and cook for 2 minutes.
4 Add the vegetable broth, crushed tomatoes, maple syrup, and tomato paste. Stir.
Turn the heat to high until the curry begins to bubble. Then, turn the heat to
medium and cook for 50 minutes, stirring occasionally. Use a wooden spoon to
break apart the pumpkin and cauliflower as they begin to soften. When there are
20 minutes left (or 30 minutes into cook time): add the chickpeas. When there
are 10 minutes left (or 40 minutes into cook time): stir in the coconut milk.
5 After 50 minutes, turn off the heat and add a handful of fresh spinach. Stir the
spinach into the curry to wilt it.
6 Serve over cooked rice with fresh lime or lemon juice and warm naan bread, if
desired.

Pumpkin Cauliflower Curry

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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