Sweet, earthy pumpkin and nutty cauliflower combine in this fragrant, soul-hugging Pumpkin Cauliflower Curry. A warm and nourishing fall stew made with coconut milk, chickpeas, and spinach.
As soon as October hits, I am always looking for ways to incorporate pumpkin into any dish I make. Fall weather has me craving warm and comforting spices like curry, cumin, and garam masala. And when I'm not in the mood for soup, but still want something cozy to nourish my body and soul, there's nothing better than curry.
I love this Pumpkin Cauliflower Curry because it has a rich and savory tomato base, protein-rich chickpeas, and hearty pumpkin and cauliflower. Coconut milk adds a creamy texture, while spinach offers a lovely addition of greens. Served over brown rice with a slice of toasted naan bread, this curry is the best weeknight comfort food.
What Makes This Pumpkin Cauliflower Curry The Best!
- Easy to make: This is a simplified take on curry, using ground spices. Traditional curry uses seeds and whole spices that are ground with a pestle—delicious, but adds a bit of extra time. Everything is prepared in one skillet for easy cooking, which makes clean-up easy too!
- Rich, warm flavor: Between the sweet pumpkin full of fall flavor, and the earthy, grounding spices, this dish is rich, creamy, and packed with comforting flavor.
- Freezer-friendly and makes great leftovers! This curry creates a large enough batch, that when served with rice, you can enjoy leftovers for a day or two. I love having curry for lunch on colder days! Continue reading for freezing instructions.
What is Pumpkin Cauliflower Curry?
Curry is an Indian dish that actually means gravy. It is a saucy dish traditionally made with meat, tofu, or vegetables. It is typically served over rice. Indian curry packs in a lot of flavor, incorporating many different spices. However, despite the rich flavor, curries can vary from mild to hot.
Is This Curry Spicy?
No! I made the red pepper flakes optional, and if you leave them out, this curry is not spicy at all. It has flavors of tomato, sweet pumpkin, warm spices, nutty cauliflower and hearty chickpeas.
If you wish to make the curry spicy, you can add the red pepper flakes as listed, then taste and adjust at the end. If you still want it to be spicier, simply add more red pepper flakes, or stir in a little hot sauce—one of my favorite tricks! 😉
Ingredients
Yellow onion, garlic, and ginger are sautéed in olive oil to create an aromatic, flavorful base.
Salt, black pepper, yellow curry powder, garam masala, and cumin are added to bring in rich, warming spices. Red pepper flakes are optional here if some heat is desired.
Pumpkin and cauliflower are added as the main, hearty vegetables. They bring in sweet, earthy, nutty flavor.
The curry sauce is then made on top of this base, featuring savory vegetable broth and crushed tomatoes. Tomato paste helps to bind and thicken the sauce. Maple syrup adds even more sweetness, bringing out the flavors of the pumpkin and the spices.
Chickpeas are added for a chewy texture that's rich with filling protein.
Full fat coconut milk makes the curry creamier, while also adding a subtle nutty and cool flavor.
Fresh spinach is mixed in and wilted for a lovely addition of greens.
How to Make Pumpkin Cauliflower Curry
Heat oil over medium heat in a cast iron skillet or large pot or pan. Once warm, add onion and cook for 5 minutes, stir every couple minutes.
Turn heat to medium low and add garlic and ginger. Cook for 1-2 minutes, stirring occasionally.
Add the spices and cook for 1 minute, stirring to combine. Add the tomato paste, stir, and cook for 1 minute. Add the cauliflower and pumpkin, stir to combine, and cook for 2 minutes.
Add the vegetable broth, crushed tomatoes, maple syrup, and tomato paste. Stir. Turn the heat to high until the curry begins to bubble.
Then, turn the heat to medium and cook for 50 minutes, stirring occasionally. Use a wooden spoon to break apart the pumpkin and cauliflower as they begin to soften.
When there are 20 minutes left (or 30 minutes into cook time): add the chickpeas.
When there are 10 minutes left (or 40 minutes into cook time): stir in the coconut milk.
After 50 minutes, turn off the heat and add a handful of fresh spinach. Stir the spinach into the curry to wilt it.
Serve over cooked rice with fresh lime or lemon juice and warm naan bread, if desired.
What to Serve with Curry
I always serve curry over cooked brown rice, but you can also use white rice if you prefer. Hunter and I never eat curry, stew, pasta, or soup without some kind of bread! 🙂 With curry, naan is the perfect pair. I like to brush olive oil over top of the naan with some za'atar before baking it.
A little freshly squeezed lime or lemon juice adds some lovely bright citrus too!
Recipe Variations
- Pumpkin: Any type of squash would work well here! Try butternut squash, honeynut squash, acorn squash, or in the warmer months use a combination of zucchini and yellow squash.
- Cauliflower: The cauliflower can be swapped or combined with any of your favorite vegetables. Carrots would make a great addition!
- Chickpeas: The chickpeas add a nice bit of protein and chewy texture, but you could substitute this with green peas or even add cubed and fried tofu instead.
- Spinach: Any dark, leafy green could be substituted, like kale or collard greens.
Chef Tips
- Use full fat coconut milk: Make sure to read your coconut milk label and buy full fat. Usually when you open a can of coconut milk it's thick at the top and liquid on the bottom. The thick coconut milk will stir in just fine once warm and offers a rich, creamy texture. If you prefer the curry on the thinner side, scoop all of the coconut milk can out and stir it together with a spoon, then add to the curry.
- Get creative with vegetables: This recipe is easy to get creative with! Add any vegetables you desire, or swap the pumpkin for other types of squash.
- If the curry is too thick the next day: When you heat leftover curry back up, the texture will be thicker and less saucy. Just add a little vegetable broth when warming it back up.
Frequently Asked Questions
What if I don't have pumpkin?
Substitute the pumpkin for any type of squash, or simply double up on veggies, incorporating carrots, peas, bell peppers, or anything you have on hand. This is a simple recipe that can be adapted however you wish.
Can I use curry paste?
Yes! Swap out the curry powder for 2 tablespoons of yellow curry paste instead.
Storage & Freezing Instructions
Store any extra curry in an air-tight container and place in the fridge for up to 4 days.
To freeze, let the curry cool completely, then place in a freezer-friendly container or ziplock bag. It will last for 3 months. To reheat, thaw in the fridge overnight, then warm back up on the stove in a pan. The microwave works okay too.
More Recipes You Might Like
- Lentil and Bean Chili
- Coconut Curry Noodles
- French Lentil Soup with Mushrooms
- Creamy Tomato Gnocchi
- Tempeh Buddha Bowl
I hope you enjoy this nourishing Pumpkin Cauliflower Curry! 🙂
📖 Recipe
Pumpkin Cauliflower Curry
Ingredients
- 2 tablespoons olive oil extra virgin
- ½ yellow onion
- 3 garlic cloves peeled and minced
- 1-inch piece ginger peeled and minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper freshly ground
- 1 teaspoon yellow curry powder
- ½ teaspoon garam masala
- ½ teaspoon red pepper flakes optional
- ¼ teaspoon cumin
- 2 cups pumpkin skin and seeds removed, diced
- 2 cups cauliflower florets
- 2 cups vegetable broth
- 14 ounces crushed tomatoes canned
- 2 tablespoons tomato paste
- 1 tablespoon maple syrup
- 15 ounces chickpeas canned, drained and rinsed
- ½ cup full fat coconut milk
- 1 handful fresh spinach
- Lemon or juice juice freshly squeezed, to garnish
- Cooked rice for serving
- Warm naan bread for serving
Instructions
- Heat oil over medium heat in a cast iron skillet or large pot or pan. Once warm, add onion and cook for 5 minutes, stir every couple minutes.
- Turn heat to medium low and add garlic and ginger. Cook for 1-2 minutes, stirring occasionally.
- Add the spices and cook for 1 minute, stirring to combine. Add the tomato paste, stir, and cook for 1 minute. Add the cauliflower and pumpkin, stir to combine, and cook for 2 minutes.
- Add the vegetable broth, crushed tomatoes, maple syrup, and tomato paste. Stir. Turn the heat to high until the curry begins to bubble. Then, turn the heat to medium and cook for 50 minutes, stirring occasionally. Use a wooden spoon to break apart the pumpkin and cauliflower as they begin to soften. When there are 20 minutes left (or 30 minutes into cook time): add the chickpeas. When there are 10 minutes left (or 40 minutes into cook time): stir in the coconut milk.
- After 50 minutes, turn off the heat and add a handful of fresh spinach. Stir the spinach into the curry to wilt it.
- Serve over cooked rice with fresh lime or lemon juice and warm naan bread, if desired.
