When September rolled around, I was so eager to start making Fall themed foods. I noticed that many of my stores did not have organic canned pumpkin in stock and I’ve heard from other around the country that they were in the same predicament. In fact, I even broke down and cooked and pureed my own pumpkin from whole Sugar Pie pumpkins! Thankfully the great canned pumpkin shortage appears to have resolved itself, and now cans seem to be available again. Here’s an easy vegetarian pumpkin curry recipe that you can make with a lot of pantry/freezer staples, for the exception of the Za’atar spice mix that I know is NOT a common find. Za’atar can be found in specialty spice or gourmet food shops and is generally a combination of dried oregano, thyme, and/or marjoram (woodsy and floral), with sumac (tangy and acidic) and toasted sesame seeds (nutty and rich). You don’t NEED it for the recipe, but it sure is a fun herbal add if you have some!
Pumpkin Curry Recipe
You Will Need:
- 1 tsp of cumin seeds
- 2 tablespoons of olive oil
- one can of organic pumpkin
- 28oz can of diced organic tomatoes with juice
- one head of cauliflower chopped up small
- 1 can garbanzos
- 3/4 cup frozen peas
- 1 tablespoon coriander
- 1 tablespoon turmeric
- 1 tsp salt
- 1 tsp red pepper flakes (add more if you would like it to be spicier)
- 1 tsp of za’atar (optional)
How To Prepare:
In a large sauté pan, toast cumin seeds in olive oil for several minutes on medium high heat.
Turn heat to medium low and add the pumpkin, spices, garbanzos, cauliflower and tomatoes with juice. Simmer on medium low for about 20 minutes. Add in frozen peas and add any additional liquid if the curry mixture is getting too thick. Consistency should be like a loose spoonable stew.
Season with additional salt if needed and simmer for an additional 5 minutes.
Cauliflower should be soft and cooked through. Serve over a grain or rice!