Easy Pumpkin Curry
User Reviews
4.9
105 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
374 kcal
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Course
Main Course
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Cuisine
Thai
Easy Pumpkin Curry
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Pumpkin Curry is a savory pumpkin recipe you'll love! This healthy recipe is made using simple pantry ingredients, and makes the perfect Fal dinner.
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Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion , chopped
- 1 red bell pepper , chopped
- 4 to 5 teaspoons curry powder
- 2 inches freshly minced ginger (about 2 tablespoons)
- 2 garlic cloves , minced
- 1 (13.5 oz) can coconut milk
- 1 (14 oz.) can pumpkin puree
- 1 pound cauliflower florets , cut into small pieces
- 1 (15 oz.) can chickpeas , rinsed and drained
- fine sea salt , plus more to taste
- 1 teaspoon lemon juice
- 2 tablespoons pure maple syrup (optional)
- 2 cups fresh baby spinach (optional)
- cooked rice , for serving
Instructions
- Heat the olive oil in a large, deep skillet over medium-high heat, and saute the onion and bell pepper until softened, about 5 minutes.
- Add in the curry powder, garlic, and ginger, and stir for 1 more minute, just until fragrant.
- Add in the coconut milk, pumpkin puree, and 1 1/2 teaspoons of salt. Stir well, then add in the cauliflower and drained chickpeas. Bring the liquid to a simmer, then lower the heat and cover the pan to let the cauliflower cook until it's fork tender, about 10 to 12 minutes.
- When the cauliflower is tender, add in the lemon juice, and season with additional salt, to taste. (I usually end up adding another full teaspoon, but this may vary depending on the veggies you use.) Add the maple syrup, starting with just 1 tablespoon, and then use the other tablespoon, if needed. Fold in the fresh spinach, last, if using. It will wilt quickly in the hot curry sauce.
- Serve the curry warm, with cooked rice, quinoa, or cauliflower rice. Garnish with fresh cilantro or fresh basil, and extra lemon wedges, if desired. Leftover pumpkin curry will keep well in an airtight container in the fridge for up to 5 days.
Notes
- Nutrition information is for 1 of 4 servings. This is automatically calculated, and is just an estimate, not a guarantee.
- The vegetables in this recipe are just a suggestion. Feel free to use up any other fresh produce you happen to have on hand!
Nutrition Information
Show Details
Calories
374kcal
(19%)
Carbohydrates
34g
(11%)
Protein
8g
(16%)
Fat
26g
(40%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
206mg
(9%)
Potassium
791mg
(23%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Vitamin A
18045IU
(361%)
Vitamin C
62mg
(69%)
Calcium
115mg
(12%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 206mg | 9% |
| Potassium | 791mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 18045IU | 361% |
| Vitamin C | 62mg | 69% |
| Calcium | 115mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
105 reviews
Excellent
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