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Parve
Easy
4 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
Filled with plant-based protein and lots of veggies, you’ll love how delicious and easy to make this curry with pumpkin is!
1 and 1/2 tablespoons coconut oil
1 medium shallot, minced
1 and 1/2 tablespoons minced fresh ginger
1 and 1/2 tablespoons minced garlic
2 bell peppers, sliced
3 tablespoons red Thai curry paste
1 can pumpkin puree
1 can Glicks Chickpeas
1 can light coconut milk
2 tablespoons Gefen Maple Syrup or coconut sugar
1 teaspoon ground turmeric
salt, to taste
pepper, to taste
1 tablespoon coconut aminos
1 and 1/2 cups cauliflower, such as Beleaves Frozen Riced Cauliflower
rice or quinoa, for serving
1/4 cup cashews
cilantro
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).
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