Roasted Vegetable Curry with Pumpkin

This mouthwatering roasted vegetable curry recipe with pumpkin is packed with flavor and perfect for fall. The combination of roasted vegetables, aromatic spices, and creamy pumpkin makes this dish hearty and satisfying. The curry can be enjoyed on its own or served over rice or with naan bread for a complete meal. It is a great way to utilize seasonal produce and enjoy a healthy and delicious vegetarian dish.

Ingredients

• 2 cups pumpkin cubes
• 1 cup cauliflower florets
• 1 cup carrot slices
• 1 cup bell pepper strips
• 1 cup green beans, trimmed
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. In a large baking sheet, spread the pumpkin cubes, cauliflower florets, carrot slices, bell pepper strips, and green beans in a single layer. Drizzle with 1 tablespoon of vegetable oil and season with salt and pepper. Roast for 25-30 minutes, or until the vegetables are tender and lightly browned.
3. In a large skillet, heat the remaining tablespoon of vegetable oil over medium heat. Add the sliced onion and cook until softened.
4. Add the minced garlic and grated ginger to the skillet and sauté for another minute.
5. Add the curry powder, cumin powder, coriander powder, turmeric powder, and paprika to the skillet. Stir well to coat the onions, garlic, and ginger with the spices.
6. Pour in the coconut milk and diced tomatoes with their juice. Stir to combine.
7. Bring the curry to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
8. Add the roasted vegetables to the skillet and gently stir to combine. Continue to cook for an additional 5 minutes, allowing the vegetables to absorb the flavors of the curry.
9. Season with salt and pepper to taste.
10. Serve the roasted vegetable curry with pumpkin hot, garnished with fresh cilantro leaves.
11. Enjoy!

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