Description
A mixture of vegetables is sautéd and then topped with a pumpkin curry sauce–this is a healthy and easy weeknight dinner idea. Serve it with rice, noodles, or by itself!
Ingredients
Scale
- 1 tablespoon avocado oil
- 1 large yellow onion, chopped
- 1/2 green cabbage, chopped
- 2 cups cauliflower pieces, chopped
- 2 cups small pieces broccoli florets
For the Pumpkin Curry Sauce
- 1 (15 ounce) can pumpkin puree
- 1 (15 ounce) can coconut milk (I prefer full fat, but lite should be fine)
- 1/2 cup water
- 2 tablespoons curry powder*
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Heat the avocado oil in a large skillet. Add the onion and cabbage and cook until softened, about 5 minutes.
- Add the cauliflower and cook another 5 minutes.
- Add the broccoli and season all the vegetables with a little salt and pepper. Continue to cook another 4-5 minutes.
- Meanwhile, in a medium bowl, whisk together the pumpkin, coconut milk, curry powder, ground ginger, salt and pepper.
- Add the sauce to the pan of vegetables and stir to combine. Bring the mixture to a simmer and simmer until the sauce thickens slightly, about 5 more minutes. Serve over rice, cauliflower rice, or alone. Enjoy!
Notes
* I use a mild curry. If you use a spicy curry, you may want to adjust the amount you use based on your preferences.
- Prep Time: 7 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 255
- Sugar: 11.25 grams
- Fat: 16.5 grams
- Carbohydrates: 23 grams
- Fiber: 12.5 grams
- Protein: 5 grams