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In the Mood for Gourd-geous Food?

To get you into the spirit for Halloween, we rounded up a few recipes featuring our favorite squashes. Don’t be afraid of these great pumpkins—or of trying out our chef-tested recipes at home. 

This Pumpkin Vegetable Curry makes going plant-forward a treat. The trick is to cook chunks of butternut squash, cauliflower and chickpeas then simmer them in a zesty curried pumpkin sauce with peas and fresh cilantro. 

Ingredients

  • 1/2 cup canned pumpkin puree NOT pumpkin pie filling
  • 1/4 cup low sodium vegetable broth
  • 1 Tbsp lemon juice fresh
  • 3/4 tsp ginger root peeled and grated
  • 1 1/2 tsp curry powder
  • 1/4 tsp chili powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground turmeric
  • 1 Tbsp olive or vegetable oil
  • 3/4 cup yellow onion trimmed and diced
  • 3/4 cup cauliflower chopped 1/2″
  • 1 cup butternut squash peeled, seeded and diced 1/2″
  • 3/4 cup mushrooms trimmed and sliced
  • 1 clove garlic peeled and minced
  • 2 Tbsp cilantro minced
  • 3/4 cup canned garbanzo beans (chickpeas) rinsed and drained
  • 3/4 cup green peas frozen
  • 1/2 tsp kosher salt
  • 3 cups cauliflower rice

Instructions

  1. In stockpot over medium-high heat, combine pumpkin, broth, lemon juice, ginger, curry powder, chili powder, pepper and ground turmeric. Cook, stirring constantly, until sauce is hot, 3 to 5 minutes. Set aside
  2. In saute pan or wok over high heat, heat oil. Add onion, cauliflower, and squash. Stir-fry until tender-crisp, 3 to 4 minutes. 
  3. Add mushrooms, garlic and cilantro. Stir-fry 3 minutes more.
  4. Add garbanzo beans, frozen peas, salt and pumpkin sauce. Bring to a boil. Reduce heat. Simmer 3-4 minutes minutes.
  5. Serve over hot cooked cauliflower rice.

Recipe Notes: Cook couliflower rice in low sodium vegetable broth and add a squeeze of fresh lime juice and a little chopped cilantro at the end.

Nutrition Facts: Calories 220; Total Fat 4.5g; Sodium 230mg; Carb 35g; Dietary Fiber 6g; Protein 8g