Description

When there’s a chill in the air on a cozy fall night you need a big bowl of this pumpkin curry with cauliflower and chickpeas! It will warm you up and fill up with with plant-based protein and lots of veggies!

Scale

Ingredients

1 can pumpkin puree
1 can chickpeas (garbanzo beans)
1 1/2 Tbsp coconut oil
1 medium shallot (minced)
1 1/2 tbsp minced fresh ginger
1 1/2 tbsp minced garlic
2 bell peppers, sliced
3 tbsp red Thai curry paste*
1 can light coconut milk
2 tbsp maple syrup or coconut sugar
1 tsp ground turmeric
salt and pepper to taste
1 tbsp coconut aminos
1 1/2 cup cauliflower, riced**
2 Tbsp lemon juice
1/2 cup cashews
few sprigs of cilantro

Instructions

Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, and garlic. Sauté for 2-3 minutes, stirring frequently.
Add peppers and curry paste and stir. Cook for 2 minutes more. Then add pumpkin, and chickpeas. Cook for 2 minutes more.
Add coconut milk, maple syrup, turmeric, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat. Then add the riced cauliflower.
Reduce heat to low, and cover.
Cook for 10-15 more minutes, stirring occasionally.
Serve as is or over rice, or quinoa. Top with cashews and cilantro if desired.
Store in an airtight container in the fridge for up to 3-4 days.

Notes

*feel free to add more curry paste for a more intense flavor.

**to rice a head of cauliflower add cut up cauliflower florets to a food processor and pulse until riced.

Keywords: gluten free, dairy free, one pot, pumpkin curry, how to make pumpkin curry