Quick and easy pumpkin cauliflower curry recipe made with canned pumpkin, coconut milk, curry paste, and lots of vegetables for one healthy, filling meatless meal.
Few things are more delicious than really good curry. Truth be told, I never had anything like this until well after I was married and a friend (Hi Rivka!) made me my first taste of Thai green curry for my birthday. I’ve been a curry and Thai food fan ever since and have made the point to try lots and lots of different dishes. Sometimes all it takes is one friend introducing you to something new to get you hooked. I think having a friend bridge the gap to something new is such a gift. If curry is new to you, I’ll be the friend you can trust for the introduction. I haven’t led you astray yet!
This pumpkin cauliflower curry is creamy, beautiful, packed with veggies, and so simple to make. You have lots of flexibility when it comes to the veggies you use, too, so make it what you like, using what you have on hand. The pumpkin is very subtle in this dish; I don’t think you’d be able to identify it if you didn’t know it was in there. But it adds a great creaminess, sweetness, and bright color that really makes this dish fun to eat. This is a recipe that I make over and over again, and I can’t wait for you to love it as much as we do.
This pumpkin recipe is part of pumpkin week! A week that I dedicate on the blog to all things pumpkin, sweet and savory alike. I’ve done this every year for a few years now, and I enjoy it so much. I hope it inspires you to get in the kitchen and gives you a few more ideas on how to use pumpkin besides the classic pumpkin cookies.