If you love curry you’ll love this fall inspired version. It’s creamy, comforting and oh so delicious.
4 cups of cooked rice (I used a wild rice blend)
1 onion, diced
3 cloves garlic, minced
1 inch piece ginger, finely grated
1 teaspoon garam masala
2 teaspoon curry powder
1/4 teaspoon chili powder
1 can pumpkin
1-1 ½ cups of water or vegetable broth
1 teaspoon salt
4 medium potatoes, chopped into bite-sized squares
1 can unsweetened coconut milk
1/2 cup raw cashews
1 small head cauliflower, cut into bite-sized florets
Preheat a large skillet and add the onions. Saute for a few minutes until they start to become translucent. Add in the grated ginger, garlic, garam masala, curry powder, chili powder, and mix well for a minute. Add in the canned pumpkin, water or veggie broth (start with 1 cup) and salt, mix together, and let it simmer on medium heat for 5 minutes. Add in the potatoes and cook for 10 minutes, stirring occasionally. Place the cashews and coconut milk in a high-speed blender and blend until smooth. Set aside. Come back to the pan and add in the cauliflower. Cover with the lid and cook for 5 minutes. Add in the blended coconut milk and cashew into the pan. Give the curry a good stir and cook for 25 more minutes, stirring occasionally. Add more water or veggie broth if needed. Taste and adjust the spices if needed. Serve with warm rice.