I had a whole bunch of pumpkin puree leftover from making my cinnamon rolls and didn’t want to let it go to waste. This was my dinner. It tasted so delicious I decided I had to share it with you guys!
I’ve eaten this with toasted bread and rice and both taste equally as good!
- 1 yellow onion, diced
- 2 cloves of garlic, pressed or diced
- 1 1/2 cups pumpkin puree
- 165ml/5.5fl oz full fat coconut milk
- 165ml/5.5fl oz water
- 2 tbsp tomato ketchup
- 400g can of chickpeas, drained
- 100g cauliflower, cut into chunks
- 1 red pepper, de-seeded and diced
- 200g spinach
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tbsp olive oil
- Add the olive oil to a large pan and heat on medium until the oil begins to shimmer. Add the onions, cook for 3 minutes until beginning to turn translucent then add the garlic. Cook for 2 minutes then add the spices.
- Cook for 2 minutes then add the cauliflower and peppers, stirring well to make sure the spices are well incorporated. Cook for about 5 minutes, until the cauliflower takes on some colour. Add the chickpeas.
- Next add the pumpkin puree, water, ketchup and coconut milk. Stir well until everything is combined. Increase the heat to high until the curry begins to boil then reduce the heat to low and simmer.
- Simmer for 15-25 minutes or until the cauliflower is tender. Add the spinach and stir in until wilted.
- Serve with the grain of your choice and a little coconut yogurt on the side.