Pumpkin Veggie Curry
Pumpkin Veggie Curry is a warm, hearty dish packed with plant based protein and loaded with the flavors of fall. Filled with chickpeas and veggies, it makes a hearty dish that is perfect for a cool day. In addition to an entire can of pumpkin, I like to load this curry with cauliflower, onion, spinach, and both jalapeno and yellow pepper. If you like a spicier curry, use two jalapenos!
This dish calls for both curry powder and garam masala. Garam masala is an aromatic spice blend that includes cumin, cinnamon, nutmeg, cardamom, cloves and a variety of other spices. I usually buy my spice blend, but feel free to make your own. These spices, along with cumin and turmeric, are added to the curry after the veggies are sauteed and before the liquid is added. If you want to add a bit more punch, however, add additional garam masala towards the end of the cooking time. It will make your curry really flavorful.
Feel free to adjust the spices and veggies to your own preferences. I really like to use both garam masala and curry powder, but taste as you go and make it your own. If you like a sweeter curry, feel free to add some sugar as well. The lime juice and cilantro, added at the end, brighten the dish.
Pumpkin Veggie Curry comes together quickly once the veggies are chopped. The pumpkin and coconut milk thicken this curry, so there is no need to use a blender as we do in our Mango Chicken Curry. Less cleanup is always a good thing!
Pumpkin Veggie Curry
Ingredients
- 3 Tbsp Neutral Oil eg avocado/canola/sunflower
- 1 large onion chopped
- ½-1 yellow/orange pepper chopped
- 1 – 2 jalapeno peppers diced or sliced thin, deseeded if desired
- 1 knob ginger minced
- 1 small head cauliflower or 1/2 large head chopped
- 4 garlic cloves minced
- 1 bayleaf
- 2 tsp garam masala
- 1 tbsp curry poweder
- 1 tsp cumin
- ½ tsp turmeric
- 2 15oz cans of chickpeas rinsed and drained
- 1 13.5oz can coconut milk
- 1 13.5oz can pumpkin puree
- 3 big handfulls fresh spinach
- 1½ tsp salt
- ¾ cup fresh cilantro chopped
- 2-3 tbsp fresh lime juice
- 1-2 tsp sugar optional
Instructions
- Heat oil in a large skillet with deep sides or dutch oven over medium-high heat. Stir in onion, bell pepper, cauliflower, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges and cauliflower has softened, about 8 minutes.
- Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, curry powder, cumin and turmeric; cook for an additional 30 seconds.
- Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water and 1 1/2 teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally. Add more water if it starts to look too thick. Stir in spinach. Cook for a few minutes until wilted. Stir in cilantro and lime juice to taste. Taste and add more salt if necessary. If you prefer a sweeter curry, stir in 1-2 tsp sugar.
- Serve over rice, cauliflower rice, couscous, or quinoa. if you like, and top with more cilantro and lime wedges on the side. Serve with Naan if desired.