RECIPE OF THE WEEK || Vegetarian Pumpkin Curry Bowl

𝐯𝐞𝐠𝐞𝐭𝐚𝐫𝐢𝐚𝐧 𝐩𝐮𝐦𝐩𝐤𝐢𝐧 𝐜𝐮𝐫𝐫𝐲 𝐛𝐨𝐰𝐥 🍛🤟🏼

When I found out that Trader Joe's officially had all of their pumpkin/fall goodies I made a point to RUN…not walk to TJ's for my recent grocery hauls. 🏃🏼‍♀️💨 IYKYK…🤣⁣
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I accidentally stumbled upon this Pumpkin Curry sauce and it does not disappoint. We love to make our curries with cauliflower and potatoes + some chick peas for added protein but it's so versatile so play around and have fun! ⁣
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Oh…and if you don't have a TJ's near you don't stress…just snag a jar of a curry (Indian, not Thai 😉) that looks good to you and swap it in for this quick weeknight meal that you're gonna fall in love with as the weather cools down. ⁣
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WHAT YOU NEED 👇🏼
𝟷 𝘭𝘢𝘳𝘨𝘦 𝘱𝘰𝘵𝘢𝘵𝘰 (𝘢𝘣𝘰𝘶𝘵 𝟸 𝘤𝘶𝘱𝘴), 𝘤𝘶𝘣𝘦𝘥 𝘪𝘯 𝘴𝘮𝘢𝘭𝘭 𝘱𝘪𝘦𝘤𝘦𝘴⁣
𝟷 𝘩𝘦𝘢𝘥 𝘤𝘢𝘶𝘭𝘪𝘧𝘭𝘰𝘸𝘦𝘳, 𝘤𝘶𝘵 𝘪𝘯𝘵𝘰 𝘴𝘮𝘢𝘭𝘭 𝘱𝘪𝘦𝘤𝘦𝘴⁣
𝟷 𝘤𝘢𝘯 𝘤𝘩𝘪𝘤𝘬 𝘱𝘦𝘢𝘴, 𝘥𝘳𝘢𝘪𝘯𝘦𝘥⁣
𝟷 𝘤𝘶𝘱 𝘴𝘩𝘳𝘦𝘥𝘥𝘦𝘥 𝘤𝘢𝘳𝘳𝘰𝘵𝘴⁣
𝟷 𝘸𝘩𝘪𝘵𝘦 𝘰𝘯𝘪𝘰𝘯, 𝘴𝘭𝘪𝘤𝘦𝘥 ⁣
𝘰𝘭𝘪𝘷𝘦 𝘰𝘪𝘭⁣
𝟷 𝘫𝘢𝘳 𝘱𝘶𝘮𝘱𝘬𝘪𝘯 𝘤𝘶𝘳𝘳𝘺 𝘴𝘢𝘶𝘤𝘦 (𝘐 𝘶𝘴𝘦𝘥 𝘛𝘳𝘢𝘥𝘦𝘳 𝘑𝘰𝘦𝘴)⁣
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𝘉𝘢𝘴𝘦 𝘰𝘱𝘵𝘪𝘰𝘯𝘴 - 𝘤𝘢𝘶𝘭𝘪𝘧𝘭𝘰𝘸𝘦𝘳 𝘳𝘪𝘤𝘦, 𝘣𝘳𝘰𝘸𝘯 𝘳𝘪𝘤𝘦, 𝘨𝘢𝘳𝘭𝘪𝘤 𝘯𝘢𝘢𝘯⁣
𝘖𝘱𝘵𝘪𝘰𝘯𝘢𝘭 𝘛𝘰𝘱𝘱𝘪𝘯𝘨𝘴 - 𝘴𝘭𝘪𝘤𝘦𝘥 𝘫𝘢𝘭𝘢𝘱𝘦𝘯𝘰𝘴 (𝘧𝘳𝘦𝘴𝘩), 𝘴𝘭𝘪𝘤𝘦𝘥 𝘳𝘦𝘥 𝘰𝘯𝘪𝘰𝘯, 𝘧𝘦𝘵𝘢 𝘤𝘩𝘦𝘦𝘴𝘦, 𝘱𝘪𝘤𝘰, 𝘱𝘪𝘤𝘬𝘭𝘦𝘥 𝘰𝘯𝘪𝘰𝘯𝘴 ⁣
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HOW YOU MAKE IT 👇🏼
① Add potatoes + cauliflower into Air Fryer and cook at 400 for 20 minutes or until soft and crispy, tossing halfway. While this is cooking you can prep your rice + naan bread in the micro/oven.⁣
② Warm the olive oil in a deep pan. Add the chick peas, carrots, and onions and saute until soft. Add the pumpkin curry sauce + one jar of water to thin the sauce out. ⁣
③ Once the potatoes and cauliflower are done, add them into the pan and stir to combine the sauce. ⁣
④ Serve over cauliflower rice or your fave rice. Top with some naan bread for dipping (trust me you want this). I also like to top mine with thinly sliced red onion + jalapeno for an extra freshness and kick. Pico and pickled onions work great too! ⁣
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xo 🖤🤟🏼