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Cauliflower-Pumpkin Curry

Who wouldn’t like a nice and spicy curry? Lately, curry has become one of my favourite foods, which I prepare from all possible and impossible ingredients and serve with whole grain pasta, rice, raw buckwheat or quinoa. You can really let your imagination fly with curries!

recipe, dinner, lunch, curry, Indian food, spicy, cauliflower, pumpkin, tomato, ginger, spinach, chickpeas, plant-based, vegan, lactose-free, casein-free, egg-free, oil-free, sugar-free, whole food

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Cauliflower-Pumpkin Curry


Description

Who wouldn’t like a nice and spicy curry? Lately, curry has become one of my favourite foods, which I prepare from all possible and impossible ingredients and serve with whole grain pasta, rice, raw buckwheat or quinoa. You can really let your imagination fly with curries!


Scale

Ingredients

  • 1 medium onion, chopped*
  • 1 thumb-sized piece fresh root ginger, chopped into fine cubes*
  • 1 tsp garlic powder
  • 200 ml coconut milk
  • 1 tbsp curry paste*
  • 1 small bunch fresh coriander or parsley
  • 1 cauliflower, cut into pieces
  • 1 small butternut squash*
  • 2 cans chopped tomatoes
  • juice of half a lemon
  • 350 ml water
  • 2 cans unsalted chickpeas, drained and rinsed
  • 150 g baby spinach or more*
  • freshly ground black pepper
  • sea salt or Himalayan salt (optional)

Instructions

  1. In a big saucepan on high heat, add 2 tablespoons of water. When the water begins to sputter, add the chopped onion and ginger, and cook stirring for about 3 minutes, adding water just as needed to prevent sticking (one tbsp at a time).
  2. Add curry paste, garlic powder, and half of the coconut milk and cook stirring for an additional minute.
  3. Add the remaining coconut milk, coriander or parsley, cauliflower and pumpkin and stir well.
  4. Add 2 cans crushed tomatoes, lemon juice and 350 ml water. Stir well. Cook on low heat for 15 minutes.
  5. Add chickpeas and spinach. Stir well. Cook for another 5 minutes. Season the curry with black pepper and salt (if necessary).

Notes

Serve with rice (50g dry rice per person) and green salad.

  • Method: Stove

Keywords: cauliflower-pumpkin curry

Tips on my cauliflower-pumpkin curry:

  • If in a hurry, you can substitute fresh onion with 4 tbsp dried onion and fresh ginger with 1-2 tsp ginger powder.
  • You can use any pumpkin instead of butternut squash – take about 500g.
  • If you want to spice things up, use more curry paste.
  • If you do not have curry paste, just use your favourite curry powder instead – 1-2 tbsp, depending on how spicy you’d like the dish to be.
  • You can use kale, swiss chard or any other greens instead of spinach.

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