Pumpkin and Cauliflower Curry
A hearty and creamy Pumpkin and Cauliflower Curry made with red lentils, coconut milk, and roasted cauliflower. This easy one-pot vegan meal is packed with flavor, comforting spices, and nourishing ingredients — perfect for cozy dinners or meal prep. Serve with rice or pita for a wholesome, satisfying dish.
Ingredients
- 2 tbsp olive oil
- 1 large onion chopped
- 3 garlic cloves minced
- 1 chili pepper chopped
- ½ tsp curry powder
- ½ tsp paprika
- ½ tsp dried herbs
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp tomato paste
- 2 tbsp pumpkin purée
- 1 cup pumpkin chopped
- ½ cup coconut milk
- 2 cups water
- ½ cup red lentils
- ½ head cauliflower cut into florets
- Olive oil and salt for roasting
- Fresh parsley and lemon juice to serve
Instructions
- Heat olive oil in a pot and sauté onion until soft.
- Add garlic and chili, cook for 1 minute.
- Stir in spices and tomato paste, sauté for 1 minute.
- Add pumpkin purée, chopped pumpkin, coconut milk, water, and lentils. Simmer on low for 20–25 minutes.
- While the curry simmers, preheat your oven to 200°C (400°F) or set your air fryer to 190°C (375°F). Toss the cauliflower florets with a drizzle of olive oil and a pinch of salt. Roast for 20–25 minutes, or air-fry for 15 minutes, until golden brown and slightly crispy on the edges.
- Add roasted cauliflower to the curry, stir well, and finish with parsley and lemon juice.
- Serve warm with fluffy rice, toasted pita, or naan bread.