It’s easy to go meat-free for a night when you have this savory bowl of pumpkin and cashew curry waiting for you!
Hearty pumpkin and broccoli are simmered in creamy coconut milk curry. The subtle heat and warm aromas will have you drooling before you even sit down to eat.
Plus, you can build this curry entirely in one pot (if you don’t count the cauliflower rice). Start by sauteing shallots, ginger, garlic, jalapeño, and bell peppers in coconut oil until soft, then add cubed pumpkin and two cans of coconut milk, and let simmer on the stove for all the flavors to marry.
While curry is simmering, prep the cauliflower rice. Wash a head of cauliflower, cut it into florets, then pulse in the food processor until they are the size of grains of rice. Sauté the cauliflower rice in a large skillet over medium heat in a tablespoon of coconut oil. Cover and allow to steam for 6-8 minutes, then season with black pepper and set aside.
Alternatively, you can use pre-made fresh or frozen cauliflower rice and skip this process.
Five minutes before the curry is done, add lime juice, cashew nuts, and broccoli. Let it simmer until the broccoli is crisp-tender, then serve over cauliflower rice garnished with Thai basil, lime wedges, and more roasted cashews.
Tips:
- You can add shredded chicken if you want to add a protein.
- Don’t have pumpkin? Substitute with butternut squash.
- If you can’t find Thai basil, regular basil will work!
- Leftovers will keep in the refrigerator up to three days, or in the freezer for one month.
Can’t get enough curry? Try this vegetable coconut curry with mushrooms, or a bowl of hearty Thai curry zoodle bowls with shrimp.
