cauldron curry pumpkin bowl (Printer View)

Vegetable-packed curry with chickpeas served in roasted pumpkin bowls for a magical presentation.

# What you'll need:

→ Pumpkin Bowls

01 - 2 small sugar pumpkins, approximately 1.5 to 2 pounds each
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper

→ Curry Base

05 - 2 tablespoons coconut oil or vegetable oil
06 - 1 large yellow onion, diced
07 - 3 garlic cloves, minced
08 - 1-inch piece fresh ginger, grated
09 - 2 tablespoons curry powder, mild or hot
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 1/2 teaspoon ground turmeric
13 - 1/4 teaspoon ground cayenne pepper (optional)

→ Vegetables & Protein

14 - 1 red bell pepper, diced
15 - 1 medium sweet potato, peeled and cubed
16 - 1 medium zucchini, diced
17 - 1 can (15 ounces) chickpeas, drained and rinsed
18 - 1 can (14 ounces) diced tomatoes
19 - 1 can (14 ounces) coconut milk, full fat or light
20 - 1 cup vegetable broth
21 - 1 cup baby spinach, packed
22 - Salt and freshly ground black pepper, to taste

→ Garnishes

23 - Fresh cilantro leaves
24 - Lime wedges
25 - Toasted pumpkin seeds (pepitas)

# Method:

01 - Preheat oven to 400°F (200°C).
02 - Slice the tops off each pumpkin, reserving as lids. Remove seeds and stringy pulp. Brush the inner surfaces with olive oil, and season thoroughly with salt and black pepper. Arrange pumpkins and their lids cut-side down on a parchment-lined baking sheet. Roast for 35 to 45 minutes, or until pumpkin flesh is tender but the shells remain structurally intact. Set aside to cool slightly.
03 - Heat coconut or vegetable oil in a large pot over medium heat. Add diced onion and cook until softened and translucent, approximately 5 minutes. Incorporate minced garlic and grated ginger, stirring for 1 minute until aromatic.
04 - Add curry powder, ground cumin, ground coriander, ground turmeric, and cayenne pepper if desired. Stir for 1 minute to toast spices and enhance their flavors.
05 - Mix in diced bell pepper, cubed sweet potato, and diced zucchini. Sauté for 3 to 4 minutes, stirring frequently.
06 - Incorporate chickpeas, diced tomatoes with their juices, coconut milk, and vegetable broth. Stir thoroughly to combine all ingredients.
07 - Bring mixture to a gentle simmer. Cover pot and cook for 20 to 25 minutes, or until vegetables are tender.
08 - Add packed baby spinach and cook for 2 minutes, until wilted. Taste and adjust seasoning with additional salt and pepper as needed.
09 - Ladle hot curry into the roasted pumpkin bowls. Top with fresh cilantro leaves, lime wedges, and toasted pumpkin seeds. Optionally place pumpkin lids atop bowls for dramatic presentation.

# Expert Advice:

01 -
  • Uses mostly pantry staples plus a few fresh produce picks
  • Eye-catching centerpiece for Halloween or any gathering
  • Vegetarian and naturally gluten free so everyone can enjoy
  • Deep flavor from a blend of Indian inspired spices
  • Easy to adapt with your favorite seasonal veggies
02 -
  • High in plant protein and fiber for lasting fullness
  • Perfect make ahead meal as flavors deepen overnight
  • Impressive yet surprisingly simple to serve
  • Pumpkin bowl turns into an edible side
03 -
  • Roast the pumpkins until just tender so they do not collapse under the weight of the curry
  • Blooming spices before adding liquids ensures you get the deepest flavors possible
  • If prepping ahead roast pumpkins and cook curry separately then assemble just before serving to keep the presentation perfect

Return