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roasted pumpkin coconut curry by sukhi's
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Roasted Pumpkin Coconut Curry

Prep Time 10 minutes
Cook Time 25 minutes
Servings 3 servings

Ingredients

  • 1 package (3 oz) Sukhi's Coconut Curry Sauce
  • 1 small pumpkin or 1 large squash
  • 1 medium head of cauliflower
  • 12 oz coconut milk
  • basmati rice cooked

Instructions

  • Preheat oven to 425° F.
  • Core and cube the pumpkin, removing the thick outer skin. Cut the cauliflower into large bite-sized pieces.
  • Add pumpkin cubes and cauliflower to a large sheet pan and coat well with olive oil, salt, and pepper.
  • Bake pumpkin and cauliflower for 15-20 minutes until softened and slightly browned.
  • In a large, deep pot, heat one package of Sukhi’s Coconut Curry Sauce with 12 ounces of coconut milk until well mixed and nearly boiling.
  • Add the roasted veggies to the pot and cook for a few minutes until everything is coated and hot.
  • Serve over a bed of basmati rice or pair with Sukhi’s Mango Chutney.