Wednesday, 25 October 2017

Pumpkin, Cauliflower and Chickpea Korma

Veggie curry has never tasted so good. Vegan and Gluten Free this recipe is perfect for using seasonal Pumpkin innards - we need to realise that pumpkins are a valuable source of food and not just for decoration. It can also be made year round using fresh or frozen butternut squash. 



It's pumpkin season, possibly my favourite time of the year. Despite my Scottish upbringing and Halloween being all about Neep Lanterns and Guising I've fallen hook line and sinker for Fall. My home is currently adorned with autumnal and pumpkin decor of all shapes, sizes and types. I've got cushions, candles, wreaths, garlands, plates, mugs and more. Pumpkin spice and everything nice, that's what Autumn is made of! This time last year we were on holiday in Orlando and needless to say lots of autumnal bits and pieces came home in my suitcase. You can read all about it my Pumpkin Pasties and the Wizarding World of Harry Potter post. Of course this time of year is also the perfect excuse to unearth my rather amazing Staub pumpkin cast iron cocotte. Isn't she just lovely?




Sadly there is a scary amount of Pumpkin waste at this time of year. We need to realise that pumpkins are a valuable source of food and not just for decoration. 1.8 million pumpkins were carved in Scotland for Halloween last year with over 1.1 million thrown away. That’s enough pumpkins to stretch from Edinburgh to Stornoway - a frightful amount of food waste. Seven out of ten pumpkins carved for Halloween didn’t get eaten, please don't let yours be one. The recipe I'm sharing today is actually one that I make all year round using butternut squash but works equally well using the innards of a Pumpkin that you're going to be carving. Butternut Squash is a bit of a nightmare to prep so for year round convenience I've taken to buying bags of it frozen. Peeled, deseeded and chopped you can chuck it straight into a roasting tin or casserole.


Using frozen squash alongside frozen cauliflower and onions this becomes a quick store cupboard meal as I've always got coconut milk and cream to hand. It's also accidentally vegan and gluten free which I only actually realised after the first couple of times that I made it! I've tweaked the recipe to add additional texture with chickpeas and toasted almonds to avoid it being too mushy and I reckon it's pretty much the perfect veggie curry served up alongside some brown rice. If you have them available spinach and/or kale also make great additions. Of course you can pimp up the spice content to suit yourself. I'm a mild and creamy girl when it comes to curry. Ain't no Pumpkin Vindaloo going to get past these lips!


Pumpkin (Butternut Squash), Cauliflower and Chickpea Korma - Vegan & GF

Splash of Rapeseed or Vegetable Oil
1 Onion, diced
2 cloves Garlic, crushed
1 Tsp Cumin
1 Tsp Coriander
2 Tsp Turmeric
1 Tsp Salt
1/2 Tsp Ground Black Pepper
50g sachet of Coconut Cream
500g Squash or Pumpkin, cubed
400ml tin Coconut Milk
500g (or 1 head) Cauliflower, broken into florettes
400g tin Chickpeas, drained
25g Toasted flaked Almonds
Chopped Fresh Coriander to garnish



Heat the oil in a large heavy based pan/casserole and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.
Add the cumin, coriander, turmeric, salt and pepper and cook out for a couple of minutes before adding the sachet of coconut cream and allowing it to melt down.
Pour in the Coconut Milk and add the cubed Pumpkin or Squash, turn up the heat, bring to the boil and then pop the lid on and reduce to a simmer.
Cook for 15 minutes before adding the cauliflower florets.
After a further 15 minutes check to see that both the pumpkin and cauliflower are tender (if not allow extra time) add the chickpeas and warm through.
Serve topped with the toasted almonds and chopped fresh coriander.



For further ideas of how to use up your Pumpkin innards check out the following recipes from some of my fellow food bloggers and join the Love Food Hate Waste pumpkin rescue trail this Halloween.



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www.foodiequine.co.uk Veggie curry has never tasted so good. Vegan and Gluten Free this recipe is perfect for using seasonal Pumpkin innards - we need to realise that pumpkins are a valuable source of food and not just for decoration. It can also be made year round using fresh or frozen butternut squash.

21 comments :

  1. Love this korma, would be ideal for my veggie daughter. Thanks for linking to my Pumpkin Soup-)

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    1. It's such a great dish for the whole family - whether veggie or not. You really don't miss the meat.

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  2. Love the combination of pumpkin with cauliflower, chickpeas and toasted almonds! The pumpkin shaped pot is very pretty.

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    1. The Pumpkin Cocotte is just gorgeous isn't it? She sits out on my kitchen island for the whole of October.

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  3. Wowee I never really thought about the waste - eek!

    I recently made a Cauliflower Dal so I'll need to add pumpking and toasted almonds to it next time, sounds delish!

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    1. It's scary isn't it? So many people throwing away so much food just for the purpose of decoration. You can easily have both and it's a win win situation.

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  4. Cococnut, cauliflower and pumpkin are a foodie match made in heaven.

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  5. I. Want. Your. Pot. And. The. Plate. Please.

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    1. They are at opposite ends of the £££ spectrum. Plate was a couple of $$ at Target!

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  6. Cauliflower works so well in curries, it's the only way I can get my husband to eat it. Love the look of this!

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    1. It soaks up flavours SO well. An edible sponge!

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  7. I love this recipe. Such a great idea, especially around this time of year when I have more leftover pumpkin than I can handle :)

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  8. I love the sound of this delicious vegan curry and I especially like your pumpkin bowl too!

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  9. This looks totally gorgeous Claire, just my kinda food! And I have total Staub Pumpkin casserole dish envy, SO apt for this curry!!

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  10. Love this recipe - it is really, really my kind of recipe - delicious, hearty, warming and above all - EASY! And that pot you've cooked it in, is just too cute :-D It's such a shame so much pumpkin gets wasted at this time of year...especially as it is so delicious and healthy! Eb x

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  11. That pumpkin pot is the cutest/kitchest thing I've ever seen - I LOVE it! And the korma sounds delicious - really up my street with all those yummy veggies and spices. Perfect for this time of year - I do love warming autumn/winter dishes - so comforting! Also the perfect way to use up leftover pumpkin (I seem to have an obsession with buying them this year, there are so many varieties available and they're all so pretty!). I think my boys would love this too because of the sweetness and creaminess of the coconut cream - adding to my 'must make' list. Charlie x

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  12. This sounds scrumptious and it's perfect warming food for this time of year. I adore that pumpkin dish too!

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  13. Oh yes this is one fine looking veggie curry. Ive not tried frozen squash before but a agree it can be a bit of a faff to prepare and I am pleased to say I never waste any pumpkin from hollowed out ones its far too good for that.

    As for your pan I love it! Thank you for linking up to #CookBlogShare

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  14. A great way to add more veg to the diet. Love the pumpkin pot too.

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  15. Just the kind of soothing veggie food I love with a big heap of steamed rice... wonderful! Thanks so much for bringing it along to Simple and in Season this month :-)

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