Step 1
Heat vegetable oil in a pan over medium-high heat. Once the oil is hot, add garlic and onions, and sauté for a minute.
Step 2
Add the curry paste and cook for about 5 minutes on medium heat.
Step 3
Add vegetable stock and pumpkin puree, bring the curry to a high simmer, and cook for about 5 minutes.
Step 4
Add coconut milk. Cook for about 2 minutes gently on a low simmer.
Step 5
Add pumpkin and cauliflower. Cook until vegetables are tender, about 6-8 minutes. Do not boil the vegetables, you want to cook them gently on a low simmer. You will know when they’re done when you taste them.
Step 6
While the pumpkin and cauliflower are cooking prepare the white rice.
Step 7
Serve the curry in a large serving bowl and drizzle the cilantro sauce and tamarind-date chutney as desired. Garnish with herbs, lime, crushed peanuts, and yogurt.