Category: main
Yield: 4 servings
Calories/serving: 400
Preparation time: 40 minutes
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Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/2 tsp salt, to taste
- 2 cups pumpkin, cubed
- 2 cups cauliflower, florets
- 1 cup frozen peas
- 1 cup vegetable broth
- 1 cup coconut milk
- 1 tbsp brown sugar
- 1 tbsp curry powder
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup cashew nuts, chopped
- Cooked rice, as desired
Directions
Preheat the oven to 180°C (350°F).
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and minced garlic to the skillet and sauté until translucent.
Add the ground cumin, ground coriander, turmeric, cayenne pepper, dried thyme, dried oregano, ground cinnamon, and salt to the skillet. Cook for 1-2 minutes until fragrant.
Add the cubed pumpkin and cauliflower florets to the skillet. Stir to coat the vegetables with the spice mixture.
Pour in the vegetable broth and coconut milk. Bring to a simmer and cook for 10-15 minutes until the pumpkin and cauliflower are tender.
Stir in the frozen peas, brown sugar, and curry powder. Cook for an additional 5 minutes.
Meanwhile, spread the cashew nuts on a baking sheet and toast in the preheated oven for 5 minutes until golden brown.
Serve the spicy pumpkin curry over cooked rice, garnished with fresh cilantro leaves and toasted cashew nuts.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/2 tsp salt, to taste
- 2 cups pumpkin, cubed
- 2 cups cauliflower, florets
- 1 cup frozen peas
- 1 cup vegetable broth
- 1 cup coconut milk
- 1 tbsp brown sugar
- 1 tbsp curry powder
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup cashew nuts, chopped
- Cooked rice, as desired
Category: main
Yield: 4 servings
Calories/serving: 400
Preparation time: 40 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 180°C (350°F).
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and minced garlic to the skillet and sauté until translucent.
Add the ground cumin, ground coriander, turmeric, cayenne pepper, dried thyme, dried oregano, ground cinnamon, and salt to the skillet. Cook for 1-2 minutes until fragrant.
Add the cubed pumpkin and cauliflower florets to the skillet. Stir to coat the vegetables with the spice mixture.
Pour in the vegetable broth and coconut milk. Bring to a simmer and cook for 10-15 minutes until the pumpkin and cauliflower are tender.
Stir in the frozen peas, brown sugar, and curry powder. Cook for an additional 5 minutes.
Meanwhile, spread the cashew nuts on a baking sheet and toast in the preheated oven for 5 minutes until golden brown.
Serve the spicy pumpkin curry over cooked rice, garnished with fresh cilantro leaves and toasted cashew nuts.
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