Roasted Pumpkin and Cauliflower Curry with Chickpeas (Thai Yellow Curry)
Deliciously creamy and sweet roasted pumpkin paired with cauliflower and chickpeas – the most easy Thai yellow curry recipe for busy weeknights!
Roasted pumpkin curry is my go to cold weather at home dinner. The sweetness of the roasted pumpkin mixed with the spiciness of the Thai yellow curry is one of my favorite flavor combinations for curry! This recipe is pretty low fuss as well, just roast the pumpkins in the oven and toss all the vegetables in a pot or pan and let the heat do all the work.
If you’re looking for more cozy comfort meals, give the following recipes a try.
- One pot lentil bolognese pasta bake
- Creole inspired mushroom étouffée
- High protein spicy miso udon soup
Why you’ll love this roasted pumpkin curry
- Pre-made yellow curry paste – his recipe incorporates a mild yet flavorful aromatic blend of Thai spices such as turmeric, lemongrass, chili, and galangal. Using a pre-made paste makes this recipe mess free and easy to throw together
- Extra sweetness and creaminess – roasted pumpkins adds an extra layer of sweet flavor to the spicy curry
- Minimal ingredients and equipment – this recipe calls for only seven ingredients. The ingredients are essentially thrown together and simmered in one pot for easy clean up
How to make roasted pumpkin and cauliflower curry
Step 1. Roast the pumpkin for the curry at 425℉
Step 2. Prep the chickpeas and cauliflower
Step 3. Simmer in curry paste and coconut milk
Step 4. Serve with fresh lime and cilantro
Key ingredients & substitutions
- Pumpkin – Sometimes I prefer to use kabocha squash for its added sweetness. You can use any type of pumpkin, squash, or even potato for this recipe.
- Can I skip the roasting? – YES! If you want to skip the roasting just chop up the raw pumpkin and simmer in the curry. Roasting the pumpkin brings out the added sweetness. Simmering an already roasted pumpkin helps the cooked pumpkin dissolve right into the curry – delicious!
- Cauliflower – Cauliflower brings out an extra texture in the curry. Only add it into the dish in the last 7-8 minutes so that the cauliflower doesn’t overcook as the curry is simmering. You can substitute cauliflower with other vegetables such as broccoli, mushrooms, or carrots.
- Chickpeas – I prefer using canned chickpeas for this recipe for its ease of use but you can use any type of plant protein
- Yellow Curry Paste – I like to use a pre-made paste because this recipe is all about making things easy. My favorite curry paste brand that I always have on hand is Mae Ploy.
Roasted Pumpkin and Cauliflower with Chickpeas
Deliciously creamy and sweet roasted pumpkin paired with cauliflower and chickpeas – the most easy Thai yellow curry recipe for busy weeknights!
Ingredients
Equipment
Method
- Roast the pumpkin. Preheat the oven to 425℉. Slice the pumpkin into halves or quarters and scoop out the pumpkin seeds. Season with salt and pepper. Coat the flesh side of the pumpkin with olive oil. Place the pumpkin flesh side down on the baking tray and roast for 30 minutes.Note: Optional to add more seasoning such as garlic powder or onion powder
- Prep the vegetables. Break up the cauliflower into equal size florets. Rinse and drain the chickpeas from the can. After the pumpkin has finished roasting, roughly chop up the pumpkin into large 2 inch pieces. The pumpkin pieces will likely break off naturally and do not have to be uniform.Note: Optional to remove the skin from the pumpkin but I like to keep it on for some extra fiber.
- Simmer in curry sauce. Heat the pan over medium to high heat. Add the roasted pumpkin and canned chickpeas in a large pan and sauté with the yellow curry mix until everything is coated. Add in the coconut milk and stir, breaking up the curry mix that is sticking together so that the curry can mix into the coconut milk. Once simmering, lower the heat to keep at a simmer and cover the pan. Simmer for 20 minutes.
- Add in cauliflower. After 20 minutes, add in the cauliflower florets and cover again. Simmer for another 7-8 minutes.
- Serve. Mix in the fresh cilantro. Squeeze in half a juice of lime and slice up the rest for serving. The acid will help cut through the spice from the yellow curry! Serve with fresh rice and additional slices of lime.
