Quick and Easy Pumpkin Cauliflower Curryrecipe made with canned pumpkin, coconut milk, curry paste, and lots of vegetables for one healthy, filling meatless meal.

Easy Pumpkin Cauliflower Curry | Must Try Cauliflower & Pumpkin Recipe

Few things are more delicious thanreally 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.

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.I hope it inspires you to get in the kitchen and gives you a few more ideas on how to use pumpkin besides theclassic pumpkin cookies.

Why You’ll Love This Recipe

Healthy and Nutritious: This dish is loaded with veggies like cauliflower, bell peppers, and peas.
Quick and Easy: The recipe only takes about 40 minutes to make so it’s perfect for weeknight dinners.
Comforting Flavor: The combination of canned pumpkin, coconut milk, and green curry paste creates a creamy, warm, and mildly spicy flavor.

Ingredients

Oil, such as vegetable or olive
Green Curry Paste
Onion
Fresh Ginger
Minced Garlic
Coconut Milk
Pumpkin Puree
Cauliflower Florets
Red Bell Pepper
Frozen Peas
Soy Sauce
Turmeric Powder
Sugar
Rice
Fish Sauce, Lime Wedges, and Fresh Cilantro, for serving
Cashews or Cashew Pieces, optional

See the recipe card below for full information on ingredients and quantities

Popular Substitutions and Variations

You can add a protein like cooked, diced chicken or shrimp to the dish, but it’s delicious as is.

How to Make Easy Pumpkin Cauliflower Curry

Step #1.In a large skillet, cook the oil and curry over medium-high heat until very fragrant.

Step #3.Add the cauliflower and simmer until tender. Stir in the remaining vegetables and seasonings. Simmer a few more minutes until the veggies are tender.

Step #2.Add the onion and cook until soft. Add the ginger and garlic, cook for 30 seconds. Pour in the coconut milk and pumpkin puree. Stir to combine.

Step #4.Serve over hot, cooked rice and top with the toppings and cashews, if desired.

Recipe FAQs

What kind of coconut milk is best?

The thickness and creaminess of your curry is going to depend on your coconut milk. Full fat coconut milk is going to lead to creamier and thicker curry than using light coconut milk would. You can also sub chicken or veggie broth for one can of coconut milk to make a thinner curry.

What kind of curry paste should I use?

We love Mai Poi brand green curry paste (I actually have 4 different curry pastes from this brand, love them all). I like to use 1-2 tablespoons of it for a nice medium curry. It’s warm but not so hot that my kids won’t eat it (they don’t mind a little heat but they don’t want it super spicy). You can also use red curry paste. Just know that it tends to be spicier.

Expert Tips

If your curry is too thick, you can add a small amount of chicken or veggie broth to reach the desired thickness.
The amount of curry paste that you add will determine the heat of the dish.If you don’t like things hot, add just 1 tablespoon (or less). If you like medium, try 1-2 tablespoons. If you like a hot curry try adding 3 tablespoons. The heat level is also going to depend on the type and brand of curry paste.
If you get to cooking, give it a taste, and find out you have a gotten things too spicy, you can add additional coconut milk to dilute the curry paste a bit.On the opposite end, if it’s not enough spice or flavor, feel free to add more curry paste towards the end of cooking time.