Pumpkin Veggie Curry
Full of fall spices and flavors, this plant-based curry is loaded with vegetables and comes together quickly.
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.