4 Servings
40 Minutes
Allergens
Filled with plant-based protein and lots of veggies, you’ll love how delicious and easy to make this curry with pumpkin is!
Heat a large pot over medium heat. Add coconut oil, shallot, ginger, and garlic.
Sauté for two to three minutes, stirring frequently.
Add peppers and curry paste and stir. Cook for two minutes more.
Then add pumpkin puree, chickpeas, coconut milk, maple syrup, turmeric, salt, pepper, and coconut aminos. Stir together. 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.
This recipe is excerpted from The Great Big Pumpkin Book by Maggie Michalcyzk (Skyhorse, 2020).
