Pumpkin Cauliflower Curry

2 tablespoons olive oil extra virgin
½ yellow onion
3 garlic cloves peeled and minced
1-inch piece ginger peeled and minced
¼ teaspoon salt
⅛ teaspoon black pepper freshly ground
1 teaspoon yellow curry powder
½ teaspoon garam masala
½ teaspoon red pepper flakes optional
¼ teaspoon cumin
2 cups pumpkin skin and seeds removed, diced
2 cups cauliflower florets
2 cups vegetable broth
400g crushed tomatoes canned
2 tablespoons tomato paste
1 tablespoon maple syrup
400g chickpeas canned, drained and rinsed
½ cup full fat coconut milk
1 handful fresh spinach
Lemon or juice juice freshly squeezed, to garnish
Cooked rice for serving
Warm naan bread for serving

Heat oil over medium heat in a cast iron skillet or large pot or pan. Once warm, add onion and cook for 5 minutes, stir every couple minutes.

Turn heat to medium low and add garlic and ginger. Cook for 1-2 minutes, stirring occasionally.

Add the spices and cook for 1 minute, stirring to combine. Add the tomato paste, stir, and cook for 1 minute. Add the cauliflower and pumpkin, stir to combine, and cook for 2 minutes.

Add the vegetable broth, crushed tomatoes, maple syrup, and tomato paste. Stir. Turn the heat to high until the curry begins to bubble. Then, turn the heat to medium and cook for 50 minutes, stirring occasionally. Use a wooden spoon to break apart the pumpkin and cauliflower as they begin to soften. When there are 20 minutes left (or 30 minutes into cook time): add the chickpeas. When there are 10 minutes left (or 40 minutes into cook time): stir in the coconut milk.

After 50 minutes, turn off the heat and add a handful of fresh spinach. Stir the spinach into the curry to wilt it.

Serve over cooked rice with fresh lime or lemon juice and warm naan bread, if desired.

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