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.
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)
- 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.
- Bring to a boil and then lower heat to a simmer and cook for 20–25 minutes, until cauliflower is tender. Serve hot.