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!
Add olive oil to a large stock pot over medium heat. Add minced shallot, garlic and freshly grated ginger. Saute and stir frequently until fragrant, about 2 minutes. Stir in red curry paste and turmeric.
Add pumpkin, coconut milk and vegetable broth mixing until incorporated. Add cauliflower florets, and pepper slices and bring to a simmer for 10 minutes stirring occasionally. Add salt, pepper and cinnamon. Add in a little more vegetable broth if the mixture looks too thick.
Once the flavors have come together, reduce heat to low and add in chickpeas. Stir together until combined.
Let the mixture cook for a couple more minutes before removing from heat and stirring in maple syrup, lime juice and fresh cilantro.
Serve over rice and top with more fresh cilantro and cashews if desired.
Store covered in the fridge for 3-4 days.
Keyword how to make pumpkin curry; pumpkin chickpea cauliflower curry, vegan pumpkin curry; pumpkin curry