Pumpkin Curry with Cauliflower and Chickpeas
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!
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
Instructions
- 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.
Notes
Store covered in the fridge for 3-4 days.