Pumpkin-Curry Vegetable Sauté
Looking for a Meatless Monday recipe? Or are you simply a lover of curry? This vegetable sauté from our fall menu stars autumn favorites like butternut squash, cauliflower and chickpeas for protein and fiber. It’s topped with a curried pumpkin sauce for a zesty punch!
Pumpkin-Curry Vegetable Sauté
Looking for a Meatless Monday recipe? Or are you simply a lover of curry? This vegetable sauté from our fall menu stars autumn favorites like butternut squash, cauliflower and chickpeas for protein and fiber. It’s topped with a curried pumpkin sauce for a zesty punch!
Servings
6servings
Servings
6servings
Ingredients
Instructions
  1. In stockpot over medium-high heat, combine pumpkin, broth, lemon juice, ginger, curry powder, chili powder, pepper and ground turmeric. Cook, stirring constantly, until sauce is hot, 3 to 5 minutes. Set aside
  2. In saute pan or wok over high heat, heat oil. Add onion, cauliflower, and squash. Stir-fry until tender-crisp, 3 to 4 minutes.
  3. Add mushrooms, garlic and cilantro. Stir-fry 3 minutes more.
  4. Add garbanzo beans, frozen peas, salt and pumpkin sauce. Bring to a boil. Reduce heat. Simmer 3-4 minutes minutes.
  5. Serve over hot cooked brown rice.
Recipe Notes

ProTip: Cook rice in low sodium vegetable broth and add a squeeze of fresh lime juice and a little chopped cilantro at the end to perk things up!