Roasted Vegetable Curry with Pumpkin

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.

Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hrs 20 mins
4 servings


  • 2 tablespoons vegetable oil, divided

  • 1 cup chopped sweet potato

  • 1 cup chopped beet

  • 1 cup chopped peeled pumpkin

  • ½ head cauliflower, broken into florets

  • 1 small onion, chopped

  • 1 red bell pepper, chopped

  • 3 cloves garlic, chopped

  • 2 tablespoons mild curry powder

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon ground turmeric

  • 1 ½ cups tomato puree

  • 1 teaspoon white sugar

  • water as needed


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. 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.

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

  4. 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.

  5. 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.

  6. 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 (per serving)

200 Calories
8g Fat
30g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 200
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Sodium 95mg 4%
Total Carbohydrate 30g 11%
Dietary Fiber 7g 25%
Total Sugars 10g
Protein 6g
Vitamin C 93mg 463%
Calcium 72mg 6%
Iron 3mg 18%
Potassium 708mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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