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Creamy Pumpkin Cauliflower Curry with Chickpeas

So we're self-quarantining in a new location: the family cabin. This means a completely different set of staples on hand, which means some unexpected swapping, nixing, and adding.

What I changed:

  • Used EVO instead of coconut oil

  • Used ginger powder instead of fresh ginger (reduce amount of course)

  • Used store bought veggie broth. The recipe doesn't call for homemade, but as a rule I like to make my own to reduce sodium. What can you do in a second location where you haven't been freezing vegetables though?

  • Skipped the turmeric because I didn't have any on hand

  • Skipped the cilantro, again, none on hand

  • Added jalapeno, because I had it, it's not gonna last forever, and why not add a kick?

pumpkin cauliflower

Source: Abras Kitchen | Serves: 2 big portions | Time: ~ 30 min


1 tbsp EVO

1 cup sliced onion

4 cloves garlic, chopped

1 #jalapeno, chopped

3-4 cups #cauliflower florets

1 14-oz can #chickpeas, drained and rinsed

1 cup vegetable stock

1 cup coconut milk

3/4 cup #pumpkin puree

1 tsp ginger powder

1.5 tbsp curry powder

1/2 tsp salt

Pinch of black pepper

1 tbsp lime juice


In a medium pot over medium heat add EVO. Add onions, garlic, and jalapeno and cook for 5 minutes until onions are tender.

Add cauliflower, chickpeas, and vegetable stock. Simmer partially covered for 5 minutes.

Remove cover add coconut milk, pumpkin, ginger powder, curry powder, and black pepper. Stir well to combine. Cook for 10 minutes, stirring every few minutes.

Remove from heat, stir in lime juice.

Serve over rice. We did carrot rice tonight. Trying to break up the monotony of rice and noodles every day (the easiest way to fill yourself up during quarantine, but also a way to pack on LBS!).

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