Description
Roasted Cauliflower Pumpkin Curry is a delightful dish that combines the earthy flavors of roasted cauliflower and sweet pumpkin, enriched with creamy coconut milk and warm spices.
Ingredients
Scale
- 1 medium head of cauliflower, cut into florets
- 2 cups pumpkin, peeled and cubed
- 1 can (400 ml) coconut milk
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 2 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Gather all your ingredients and prepare the vegetables by washing and cutting them.
- Preheat your oven to 425°F (220°C) and roast the cauliflower florets with olive oil, salt, and pepper for 25-30 minutes.
- In a large pot, heat olive oil and sauté the diced onion until translucent, then add minced garlic and grated ginger.
- Add curry powder and turmeric to the onion mixture, toasting for about a minute.
- Pour in the vegetable broth and coconut milk, stirring to combine, and bring to a gentle simmer.
- Add the roasted cauliflower and cubed pumpkin to the pot, stirring gently to coat them in the sauce, and let simmer for about 10 minutes.
- Taste and adjust seasoning with salt and pepper before serving.
Notes
- Feel free to adjust the quantities of ingredients based on your preferences.
- Experiment with different vegetables or spices for variety.
- For a thicker curry, let it simmer longer; for a lighter texture, add more broth or coconut milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Roasted Cauliflower, Pumpkin, Curry, Vegan, Healthy, Comfort Food