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.
- 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
- 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
- In saute pan or wok over high heat, heat oil. Add onion, cauliflower, and squash. Stir-fry until tender-crisp, 3 to 4 minutes.
- Add mushrooms, garlic and cilantro. Stir-fry 3 minutes more.
- Add garbanzo beans, frozen peas, salt and pumpkin sauce. Bring to a boil. Reduce heat. Simmer 3-4 minutes minutes.
- 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