why make this recipe
Pumpkin Curry with Cauliflower and Chickpeas is a delicious and warming dish that combines healthy ingredients with bold flavors. The creamy pumpkin and coconut milk create a rich base that pairs perfectly with the spices and fresh vegetables. This recipe is not only simple to make but also a great way to enjoy a plant-based meal that is both filling and nutritious. It’s perfect for a cozy dinner or when you want to impress guests with something unique and tasty.
how to make Pumpkin Curry with Cauliflower and Chickpeas
Ingredients:
- 1 1/2 tbsp. olive oil
- 1 medium shallot (minced)
- 3 garlic cloves (minced)
- 1 1/2 tbsp fresh grated ginger
- 1/2 tsp ground turmeric
- 3 tbsp. Thai red curry paste
- 1 can LIBBY’S 100% Pure Pumpkin
- 1 ½ cups coconut milk
- ½ cup vegetable broth
- 2 cups cauliflower (chopped into florets)
- 2 red or orange bell peppers (thinly sliced)
- 2 tsp. salt
- 1 tsp. pepper
- ½ tsp. cinnamon
- 1 can chickpeas (drained)
- 1 tbsp maple syrup
- Juice of half of a lime (plus wedges for serving)
- ¼ cup fresh cilantro (roughly chopped)
- 2 tbsp. cashews (optional for topping)
Directions:
- Add olive oil to a large stock pot over medium heat.
- Add the minced shallot, garlic, and freshly grated ginger. Sauté and stir frequently until fragrant, about 2 minutes.
- Stir in the red curry paste and turmeric.
- Add the pumpkin, coconut milk, and vegetable broth, mixing until incorporated.
- Add the cauliflower florets and pepper slices, bringing the mixture to a simmer for 10 minutes while stirring occasionally.
- Add salt, pepper, and cinnamon. If the mixture looks too thick, add in a little more vegetable broth.
- Once the flavors have come together, reduce heat to low and stir in the chickpeas until combined.
- Let the mixture cook for a couple more minutes before removing from heat and stirring in the maple syrup, lime juice, and fresh cilantro.
- Serve over rice and top with more fresh cilantro and cashews if desired.
how to serve Pumpkin Curry with Cauliflower and Chickpeas
Serve this delicious pumpkin curry over a bed of fluffy rice. You can also pair it with warm naan or pita bread for dipping. For extra color and flavor, top it with fresh cilantro and a sprinkle of cashews. A lime wedge on the side adds a fresh burst of citrus when squeezed over the dish.
how to store Pumpkin Curry with Cauliflower and Chickpeas
To store leftover pumpkin curry, let it cool completely. Place it in an airtight container and keep it in the refrigerator for up to 4 days. You can also freeze it for longer storage, up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until warmed through.
tips to make Pumpkin Curry with Cauliflower and Chickpeas
- Adjust the spice level by adding more or less red curry paste depending on your taste.
- Feel free to add other vegetables like spinach, zucchini, or carrots for more variety.
- For a creamier texture, blend part of the curry before adding the chickpeas for a smoother base.
- If you want a protein boost, consider adding tofu or tempeh along with the chickpeas.
variation
You can vary this recipe by using different types of squash instead of pumpkin, like butternut squash, for a different flavor. Additionally, changing the type of beans can also add a twist; try black beans or kidney beans for a unique taste.
FAQs
1. Can I make this recipe vegan?
Yes! This recipe is inherently vegan as it uses plant-based ingredients like coconut milk and chickpeas.
2. What can I use if I don’t have red curry paste?
If you don’t have red curry paste, you can use curry powder or homemade spice mixes as an alternative, although the flavor will differ slightly.
3. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just make sure to cook it down until soft before adding it to the curry. It will require additional prep time.
4. How spicy is this curry?
The spiciness depends on the amount of red curry paste you use. You can adjust the amount based on your preference to make it milder or hotter.