Can I use canned pumpkin puree instead of fresh pumpkin?

While you can use puree to thicken the sauce, this roasted cauliflower and pumpkin curry relies on the texture and caramelized flavor of roasted cubes. For best results, use fresh pumpkin or butternut squash.

How do I store leftovers of the roasted cauliflower and pumpkin curry?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, making it a great meal prep option.

Is this roasted cauliflower and pumpkin curry very spicy?

The heat level depends on the curry paste you use. For a milder version, use a mild yellow curry powder. For more heat, add fresh Thai chilies or a spicy red curry paste.

roasted cauliflower and pumpkin curry: 7 Secrets for the Best Flavor

Name: Roasted Cauliflower and Pumpkin Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Indian-Inspired
Ingredients: 1 small sugar pumpkin (approx. 2 lbs), peeled and cubed; 1 medium head of cauliflower, cut into florets; 3 tbsp avocado oil or olive oil, divided; 1 tsp ground turmeric, divided; 1 large yellow onion, finely diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp red curry paste (ensure vegan if needed); 1 can (14 oz) full-fat coconut milk; 1/2 cup vegetable broth; 1 tbsp lime juice; Salt and black pepper to taste; Fresh cilantro for garnish

Ingredients

Scale

1 small sugar pumpkin (approx. 2 lbs), peeled and cubed
1 medium head of cauliflower, cut into florets
3 tbsp avocado oil or olive oil, divided
1 tsp ground turmeric, divided
1 large yellow onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste (ensure vegan if needed)
1 can (14 oz) full-fat coconut milk
1/2 cup vegetable broth
1 tbsp lime juice
Salt and black pepper to taste
Fresh cilantro for garnish

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Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Toss the cubed pumpkin and cauliflower florets with 2 tablespoons of oil, 1/2 teaspoon turmeric, salt, and pepper. Spread in a single layer and roast for 25-30 minutes until tender and browned at the edges.
Step 3: In a large pot or dutch oven, heat the remaining tablespoon of oil over medium heat. Sauté the onion for 5-7 minutes until soft.
Step 4: Stir in the garlic, ginger, curry paste, and the remaining 1/2 teaspoon of turmeric. Cook for 2 minutes until fragrant.
Step 5: Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a low simmer.
Step 6: Add the roasted cauliflower and pumpkin into the pot. Simmer gently for 10 minutes to allow flavors to meld.
Step 7: Remove from heat, stir in lime juice, and season with extra salt if needed. Serve hot garnished with cilantro.

Notes

For extra creaminess, blend a small portion of the roasted pumpkin before adding it back into the curry sauce.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Indian-Inspired

Nutrition

Serving Size: 1.5 cups
Calories: 310 kcal
Sugar: 8g
Sodium: 450mg
Fat: 22g
Saturated Fat: 18g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 7g
Protein: 6g
Cholesterol: 0mg