Pumpkin Vegetable Curry
By Donna&Danielle on September 24, 2017
We love curry! Who else loves curry? Since it is pumpkin season this Pumpkin Vegetable Curry is perfect! It is full of vegetables and has a creamy sauce with a bit of a kick! A little spice is perfect as the cool weather starts to make its way here.
This recipe is pretty quick to put together especially if you use pre-cut vegetables. Bagged coleslaw, pre-cut broccoli, cauliflower, and onions save a lot of chopping time! I also use baby carrots instead of peeling and chopping regular carrots. Just measure and dump!
Pumpkin Vegetable Curry
2017-09-23 19:57:56
Serves 4
Pumpkin at its spicy best! A flavorful mix of vegetable and spices is perfect for a fall day!
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 (2.5 oz bag cole slaw - without dressing)
- 2 cups cauliflower pieces
- 2 cups small pieces broccoli florets
- 1 (15 ounce) can pumpkin puree
- 1 (15 ounce) can coconut milk (I use lite)
- 1/2 cup water
- 2 tablespoons mild curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Heat the olive oil in a large skillet.
- Add the onion and cabbage and cook until softened, about 5 minutes.
- Add the cauliflower and cook 5 minutes.
- Add the broccoli and cook another 4-5 minutes.
- Whisk together the pumpkin, coconut milk, curry powder, ground ginger, salt and pepper in a bowl.
- Add the pumpkin mixture to the vegetables, stirring to combine.
- Bring the curry to a simmer.
- Cook until the sauce thickens and vegetables are tender. Approximately 10 minutes.
- Stir frequently to prevent sticking to the bottom of the pan.
- Serve over brown rice.
- Enjoy!
By Donna Englestad
Coastal Girl Food n' Fitness http://coastalgirlfoodnfitness.com/
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