Cauliflower Pumpkin Curry

Cauliflower Pumpkin Curry
  • 1 Hilary’s Super Cauliflower Veggie Burger
  • 1 medium-to-large sugar pumpkin
  • 1 tbsp avocado oil
  • Salt & pepper to taste
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 large yellow onion, diced
  • 5 garlic cloves, minced
  • 1 ½ tbsp grated or minced fresh ginger
  • 1-2 serrano peppers, diced
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/8 tsp freshly grated nutmeg

For the Pumpkin Sauce
  • 1/2 of of the roasted pumpkin
  • 1 cup water
  • 1 ½ tsp kosher salt
  • Black pepper to taste
  • 1 can of coconut milk
  • 8 ounces green beans, trimmed & sliced in half
  • 1 tsp garam masala
  • 2 tbsp fresh lemon juice

  1. Preheat the oven to 400°F.  Line a baking sheet with parchment paper. Slice the pumpkin in half and scoop out the seeds.
  2. Roast for 30-45 minutes until lightly brown. Drizzle the pumpkin halves with a bit of the oil, and season well with salt and pepper. Place the halves, flesh side down, on the lined baking sheet. Roast in the preheated oven for 30-45 minutes, until the flesh is fork tender.
  3. Chop onions, garlic, ginger, and green chili peppers.
  4. Take one roasted pumpkin half and use a knife to score the flesh into cubes and set the pumpkin cubes aside.
  5. For the other half and the pumpkin sauce, scoop out all of the flesh and add it to the blender. To the blender, add 1 cup of water, 1 1/2 tsp salt and black pepper to taste. Blend until smooth.
  6. Heat a deep, large frying pan over medium-high heat with 1 1/2 tbsp avocado oil. Add the onions with a pinch of salt and sauté until they just start to turn brown, 4-6 minutes. Add the garlic, ginger, and green chilies and cook for 1-2 minutes. Add ground spices- cumin, coriander, turmeric, cinnamon, and nutmeg- and cook for 30 seconds.
  7. Pour in the pumpkin sauce and coconut milk. Stir until well combined. Add in the roasted pumpkin cubes and 1 teaspoon of salt. Bring to a simmer and cook for 4-5 minutes, or until the curry starts to thicken.
  8. Add Hilary’s Super Cauliflower Veggie Burger and green beans. Gently simmer for another 35 minutes or until the green beans are crisp-tender.
  9. Add the garam masala, lemon juice, and cilantro and stir to combine. Taste for seasoning and adjust accordingly.
  10. Serve in a bowl and enjoy!