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Mild, super tasty curry with pumpkin, not too much sauce as it reduces down enhancing flavor. Easy to adapt with the spices you have in your cupboard and great for kids. Serve with white rice.


Recipe Summary test

25 mins
55 mins
1 hr 20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add sweet potato and beet and fry until vegetables take on a little color, 3 to 5 minutes. Transfer to a large baking sheet with pumpkin.

  • Roast vegetables on a low shelf in the preheated oven until soft, about 45 minutes.

  • Meanwhile, place cauliflower florets in a saucepan, cover with water, and bring to a boil. Cook until soft but still firm, about 5 minutes. Remove from heat, run under cold water, and drain. Set aside.

  • Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add onion and fry until onion has softened and turned translucent, about 5 minutes. Add bell pepper and garlic and cook for another 2 minutes. Add curry powder, cumin, coriander, and turmeric; cook for 1 minute, stirring constantly to prevent burning. Add tomato puree and sugar and bring to a boil. Lower heat slightly, and simmer until sauce reduces, adding water as needed to maintain a thick consistency, about 20 minutes.

  • Add reserved cauliflower and roasted vegetables to the reduced sauce, stirring carefully so vegetables maintain their shape. Heat until cauliflower is warm, 2 to 3 minutes.

Nutrition Facts

200 calories; protein 5.5g; carbohydrates 29.5g; fat 7.9g; sodium 94.6mg. Full Nutrition