Easy Pumpkin Curry
Ingredients
-
1
tablespoon
olive oil
-
1
large
yellow onion, chopped
-
1
medium
red bell pepper, chopped
-
4 to 5
teaspoons
curry powder
-
2
inches
freshly minced ginger (about 2 tablespoons)
-
2
cloves
garlic, minced
-
1
can (13.5 oz)
coconut milk
-
1
can (14 oz)
pumpkin puree
-
1
pound
cauliflower florets, cut into small pieces
-
1
can (15 oz)
chickpeas, rinsed and drained
-
1
teaspoon
fine sea salt, plus more to taste
-
1
teaspoon
lemon juice
-
2
tablespoons
pure maple syrup (optional)
-
2
cups
fresh baby spinach (optional)
-
as needed
serving
cooked rice
Instructions
- 1. Heat olive oil in a large skillet over medium-high heat and sauté onion and bell pepper until softened.
- 2. Add curry powder, ginger, and garlic, stirring until fragrant.
- 3. Stir in coconut milk, pumpkin puree, and salt, then add cauliflower and chickpeas.
- 4. Bring to a simmer, cover, and cook until cauliflower is fork tender.
- 5. Add lemon juice, adjust salt to taste, and incorporate maple syrup if desired.
- 6. If using, fold in fresh spinach until wilted.
- 7. Serve warm over rice, garnished with fresh herbs.
Nutrition Facts (estimated)
Servings
4
Calories
374
Total fat
26g
Total carbohydrates
34g
Total protein
8g
Sodium
206mg
Cholesterol
0mg
You might also like