Ingredients
1 small sugar pumpkin (about 2 lbs), peeled and cubed
1 medium head of cauliflower, cut into florets
3 tbsp olive oil, divided
1 large yellow onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 red chili, finely chopped (optional)
2 tbsp mild curry powder
1 tsp ground turmeric
1/2 tsp ground cumin
1 can (14 oz) full-fat coconut milk
1 cup vegetable broth
1 tbsp tomato paste
Salt and pepper to taste
Fresh cilantro and lime wedges for garnish
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
Step 2: Toss the pumpkin cubes and cauliflower florets with 2 tablespoons of olive oil, salt, pepper, and a pinch of turmeric. Spread them in a single layer across the baking sheets.
Step 3: Roast the vegetables for 25-30 minutes, tossing halfway through, until they are tender and have golden-brown charred edges.
Step 4: While the vegetables roast, heat the remaining tablespoon of oil in a large pot over medium heat. Sauté the onion for 5-7 minutes until soft and translucent.
Step 5: Add the garlic, ginger, and chili. Cook for 1 minute until fragrant. Stir in the curry powder, remaining turmeric, and cumin, allowing them to toast for 30 seconds.
Step 6: Whisk in the tomato paste, coconut milk, and vegetable broth. Bring the mixture to a gentle simmer for 10 minutes to thicken slightly.
Step 7: Gently fold the roasted cauliflower and pumpkin into the curry sauce. Simmer for an additional 5-10 minutes to allow the flavors to meld.
Step 8: Season with additional salt and pepper to taste. Serve hot over rice, garnished with fresh cilantro and a squeeze of lime juice.
Notes
Using fresh ginger and garlic makes a significant difference in the final flavor profile. If you can’t find sugar pumpkin, butternut squash is an excellent substitute.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Healthy Dinner
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 345
- Sugar: 12g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: roasted cauliflower and pumpkin curry, vegan curry, pumpkin recipe, healthy dinner, coconut milk curry
