Anti-inflammatory Pumpkin Curry with Cauliflower and Chickpeas

By Calmful Living Kitchen

There’s nothing better than a hearty curry recipe in fall. With this pumpkin curry, you’ll get the anti-inflammatory effects from turmeric, immune-boosting properties from fresh ginger, and healthy fats from the coconut milk. Pumpkin, chickpeas and cauliflower give this recipe a great fiber boost, keeping you fuller longer. This curry is fabulous as an easy one-pot vegetarian entrée any night of the week! Double the batch to have leftovers for lunch the next day.

Serves: 4
Prep time: 10 mins
Cook time: 30 mins

1 tablespoon coconut oil
1 medium yellow onion, diced
2 tablespoons fresh ginger, minced
2 garlic cloves, minced
2 cups pumpkin purée
2 cups full-fat canned coconut milk
1 tablespoon curry powder
1 tablespoon ground turmeric
1½ teaspoons sea salt
4 cups cooked chickpeas
1 medium head of cauliflower, chopped into florets (about 6 cups)


  1. Add coconut oil to a medium pot over medium heat. Add the onion, ginger and garlic, and sauté for 5 minutes, until fragrant. Add the pumpkin, coconut milk, curry powder, turmeric, salt, chickpeas and cauliflower.
  2. Bring to a boil and then lower heat to a simmer and cook for 20–25 minutes, until cauliflower is tender. Serve hot.

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  • Naheer Taip says:

    In tropical Asian countries PUMPKIN is
    widely grown, these are non- GMO or
    does not require harmful agro chemicals or
    fertilizers, it.s a pure organically grown
    vegetable, which is the cheapest and most
    healthy ,highly recommended when under Ayurveda
    treatment for all kind of diseases, particularly
    bowel related disease. The green color variety
    which is grown in Sri Lanka is more tasty
    is used as a main ingredient in the jams and
    jelly manufacturing industry. Its ideal for children
    and elderly persons of any age group.

    • Anna Soref says:

      Thanks for the great info Naheer. I would love to try the green pumpkin–I’ve never seen it in the United States.


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