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pumpkin chickpea curry

Pumpkin Curry with Cauliflower and Chickpeas

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 5-6 servings 1x
  • Category: entree
  • Method: simmer
  • Cuisine: thai-inspired

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

  1. Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, and garlic. Sauté for 2-3 minutes, stirring frequently.
  2. Add peppers and curry paste and stir. Cook for 2 minutes more. Then add pumpkin, and chickpeas. Cook for 2 minutes more.
  3. 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.
  4. Reduce heat to low, and cover. 
  5. Cook for 10-15 more minutes, stirring occasionally. 
  6. Serve as is or over rice, or quinoa. Top with cashews and cilantro if desired. 
  7. 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