---
title: "Recipe of the Month: Pumpkin Curry Vegetable Sauté"
description: Fall has arrived in Chicago. It's time to cozy up with some warm Fall recipes and pumpkin dishes like this delicious Pumpkin Curry Vegetable Sauté, perfect for Chicago fall nights.
---

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# [Recipe of the Month: Pumpkin Curry Vegetable Sauté](https://www.thorek.org/news/recipe-of-the-month-pumpkin-curry-vegetable-sauté)

 Written by [Thorek Memorial Hospital](https://www.thorek.org/news/author/thorek-memorial-hospital) | Sep 19, 2019 6:49:21 PM

Fall has arrived in Chicago. It's time to cozy up with some warm Fall recipes and pumpkin dishes. We have a delicious autumn recipe, perfect for chilly Chicago Fall nights: Pumpkin Curry Vegetable Sauté.

**Ingredients:**

- 1/2 cup canned pumpkin puree NOT pumpkin pie filling
- 1/4 cup low sodium vegetable broth
- 1 Tbsp lemon juice fresh
- 3/4 tsp ginger root peeled and grated
- 1 1/2 tsp curry powder
- 1/4 tsp chili powder
- 1/4 tsp ground black pepper
- 1/4 tsp ground turmeric
- 1 Tbsp olive or vegetable oil
- 3/4 cup yellow onion trimmed and diced
- 3/4 cup cauliflower chopped 1/2"
- 1 cup butternut squash peeled, seeded and diced 1/2"
- 3/4 cup mushrooms trimmed and sliced
- 1 clove garlic peeled and minced
- 2 Tbsp cilantro minced
- 3/4 cup canned garbanzo beans (chickpeas) rinsed and drained
- 3/4 cup green peas frozen
- 1/2 tsp kosher salt
- 3 cups brown rice cooked

**Instructions**

1. In stockpot over medium-high heat, combine pumpkin, broth, lemon juice, ginger, curry powder, chili powder, pepper and ground turmeric. Cook, stirring constantly, until sauce is hot, 3 to 5 minutes. Set aside
2. In sauté pan or wok over high heat, heat oil. Add onion, cauliflower, and squash. Stir-fry until tender-crisp, 3 to 4 minutes.
3. Add mushrooms, garlic and cilantro. Stir-fry 3 minutes more.
4. Add garbanzo beans, frozen peas, salt and pumpkin sauce. Bring to a boil. Reduce heat. Simmer 3-4 minutes.
5. Serve over hot cooked brown rice.

**Nutrition Facts (serves 6)**

- Calories: 250 kcal
- Total Fat: 4.5 g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 230mg
- Total Carb: 47 g
- Dietary Fiber: 6g
- Protein: 8g

 

*[Recipe courtesy of Feed Your Potential 365](http://www.fyp365.com/recipes/pumpkin-curry-vegetable-saute/)*

[View full post](https://www.thorek.org/news/recipe-of-the-month-pumpkin-curry-vegetable-sauté)

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