Description
A hearty and creamy pumpkin curry with tender cauliflower and protein-rich chickpeas. This dish is warming, flavorful, and perfect for a cozy dinner.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 can (15 oz) pumpkin puree
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 2 cups cauliflower florets
- 1 can (15 oz) chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and ginger, cook for 1 minute.
- Add curry powder, cumin, and turmeric. Stir for 30 seconds.
- Pour in pumpkin puree, coconut milk, and vegetable broth. Mix well.
- Bring to a simmer, then add cauliflower and chickpeas.
- Cook for 20-25 minutes until cauliflower is tender.
- Season with salt and pepper.
- Serve over rice or with naan. Garnish with cilantro.
Notes
- For extra heat, add a pinch of cayenne pepper.
- You can substitute sweet potato for cauliflower if desired.
- This curry thickens as it cools; add more broth to thin if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 380
- Sugar: 12g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg