This Indian-inspired vegetarian dish is hearty enough for a full meal. It’s easy to make and uses spices used in traditional Indian cooking. Garam Masala is a key ingredient along with additional Turmeric powder, which, along with the pumpkin, gives the dish a nice golden color. Sour cream is used as an accompaniment to balance the heat from the Cayenne pepper and add creaminess to the dish.

I used Kabocha squash also known as Japanese pumpkin for this recipe. They are popular for their strong yet sweet flavor and moist, fluffy texture. You can easily substitute butternut squash or orange pumpkin for the Kabocha squash. I made this recipe with the left over Kabocha squash from the Pumpkin Curry with Chicken recipe.  Garbanzo beans round out the dish and adding to the heartiness of a full vegetarian meal.

To make this dish, sauté the onion, garlic, and ginger in the oil until the onion is soft. Add the cauliflower, pumpkin, garbanzo beans, Garam Masala, turmeric, Cayenne pepper and tomato paste and mix through. Add the chicken stock and mix through again. Cover and cook on medium-low heat for about 30-35 minutes, until the liquid has cooked down and the consistency resembles a thick stew. The Serve with sour cream and garnish with chopped cilantro.

Cauliflower Pumpkin Masala

Ingredients:

3 tablespoons EVOO

1 onion diced

2 garlic cloves grated

1 inch of ginger, grated

1 head cauliflower – cut into small pieces using the florets only

1 15 oz. can of garbanzo beans

2 cups diced squash or pumpkin

1 tablespoon Turmeric

1 tablespoon Garam Masala

¼ teaspoon ground cayenne pepper

1 teaspoon tomato paste

2 cups chicken stock (I use low sodium)

1 teaspoon kosher salt – plus more to taste

Sour cream to serve (about 1-2 tablespoons per serving)

Chopped cilantro (optional as a garnish)

In a Dutch oven on the stovetop sauté the onion, garlic, and ginger in the oil on medium heat until the onion is soft. Add the cauliflower, pumpkin, garbanzo beans, Garam Masala, turmeric, Cayenne pepper and tomato paste and mix through. Add the chicken stock and mix through again. Cover and cook on medium-low heat for about 30-35 minutes, until the until the liquid mostly absorbed and the consistency resembles a thick stew. Serve with sour cream and garnish with chopped cilantro.

Serves 4