Pumpkin Chickpea Cauliflower Curry with Cashew Cream Sauce

We love sweet pumpkin recipes, like Pumpkin Custards, Pumpkin Chia Pudding, Pumpkin Pie, and MORE Pumpkin Pie!

But what about savory pumpkin recipes?

Pumpkin is one of those ingredients that works well in both sweet and savory dishes. Today, I’m sharing this exquisite recipe to use pumpkin as a main dish.

This is my Pumpkin Cauliflower Chickpea Curry with Fresh Cream Sauce recipe from LTEV. It combines chickpeas, cauliflower, and zucchini in a thick, pumpkin-curried sauce base. Then, a mellow, cooling, fresh cashew cream sauce is drizzled over top.

It is a meal in a bowl, though you could certainly pair it with a salad and over whole grains like quinoa or brown rice. Or with a crusty whole-grain bread. However you serve it… do not skip the cashew cream!

photo credit: vegan cookbook aficionado

Pumpkin Cauliflower Chickpea Curry

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Pumpkin is so often used in desserts yet sometimes overlooked for savory recipes. This stew highlights pumpkin, along with vegetables and beans, in a curry that is flavorful without being too hot-spicy. Topped with the ‘Fresh Cream Sauce’, this is one of my favorite autumnal dishes.

1 – 2 tbsp water

1 ½ – 2 cups onions, chopped

1 tbsp curry powder

1 1/4 tsp sea salt

1 tsp brown or yellow mustard seeds

1 tsp garam masala

2 tsp ground coriander

1/2 tsp cumin seeds

½ tsp turmeric

Couple pinches crushed red pepper flakes (to desired heat)

2-3 cloves garlic, grated or minced

2 cups cauliflower, cut in florets (see note on timing)

2 cups zucchini, cut in small chunks (see note on timing)

3 ½ – 4 cups cooked chickpeas (or combination of chickpeas and kidney beans)

1 – 15 oz. can pumpkin puree (not pumpkin pie filling) (see note)

1 cup water

1 ½ – 2 tbsp ginger, grated

1 ½ – 2 tbsp lemon juice

Lemon wedges for serving

Fresh Cream Sauce for serving, below (and see note)

In a large pot over medium-high heat, combine the water, onion, curry powder, salt, mustard seeds, garam masala, coriander, cumin seeds, turmeric, and crushed red pepper. Cook for 5 to 7 minutes, covered, and then lower the heat to medium and add the garlic. Stir, and cook for another 2 to 3 minutes, adding a splash of water if needed to prevent the garlic from sticking or burning.  Add the cauliflower and zucchini, and toss, followed by the beans, pumpkin, and water. Bring the heat up to a boil, then lower the heat to medium-low and simmer for 15 to 20 minutes, until the cauliflower and zucchini have become tender (if you want more texture in the veggies, hold off adding them until the last 10 minutes or so of simmering). Add the ginger, lemon juice, and stir.  Add additional salt and pepper to taste, if desired. Serve drizzled with Fresh Cream Sauce, with lemon wedges on the side for extra squeezing! Serves 4-6.

Ingredient Notes:

Canned pumpkin varies in moisture and consistency. I use just 1 cup of water in this curry, using the Farmer’s Market brand of organic canned pumpkin. It makes for a fairly thick curry, with the veggies also releasing some moisture during simmering. You may want to add more water, depending on whether you substitute other vegetables, and also depending on the consistency of the canned pumpkin.

Notes:

1) Other veggies you can use in place of the zukes and cauliflower include chopped red pepper and green beans cut into bite-size pieces.

2) The cream sauce really is superb drizzled over this curry. It adds a color contrast, and a creamy texture against a spicy dish. If you don’t make the sauce, consider adding about 1⁄2 cup of raw cashews to the curry when adding the zucchini and cauliflower. They will soften with cooking and bring more interest to every bite.

photo credit: vegan cookbook aficionado

Fresh Cream Sauce RECIpage link

Sometimes you want a sauce that is creamy and smooth, but without any pronounced flavors such as garlic or spices. This sauce is it. It is creamy and cooling, and great for pairing with spicy dishes—but also many other things!

1 cup soaked cashews, drained

½ cup + 2-3 tbsp water

¼ tsp (rounded) sea salt (or measure ¼ + 1/8 tsp)

2 ½ – 3 tsp freshly squeezed lemon juice

1/8 tsp agave nectar or pure maple syrup

Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1⁄2 cup + 2 tablespoons of the water) until very, very smooth. (A high-powered blender works best to give a very silky consistency.) Add extra water, if needed, to thin the sauce, and season to taste with additional salt, if desired. Serve swirled over spicy stews or burritos, or drizzled on pizza; or use as a salad dressing or as a condiment for sandwiches, baked spuds, sautéed greens, and more. Makes 3/4 – 1 cup.

What is YOUR favorite SAVORY pumpkin recipe?