Chickpea Pumpkin Curry

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tablespoon coconut oil

1 onion, diced

4 cloves garlic, minced

1-inch ginger root, peeled and minced

1 tablespoon curry powder

1 teaspoon cumin

1/4 teaspoon chili flakes (optional)

1 teaspoon salt

1 small pumpkin, seeded, peeled, and cubed (about 4 cups)

1 can (14 ounces) chickpeas, strained and rinsed

1 can (14 ounces) coconut milk

1 cup vegetable broth, or water

1 cup spinach, roughly chopped

Steamed rice, to serve

Naan bread, to serve

Directions

In a large skillet on medium heat, melt the coconut oil, then add onion, and cook for 3-4 minutes until tender and translucent.

Add garlic, ginger, curry powder, cumin, and salt, and cook for an additional minute until fragrant.

Add the cubed pumpkin and chickpeas to the pan and gently stir to coat in the onion and spice mixture.

Pour in the coconut milk and broth, stir to combine, and bring to a gentle boil. Once boiling, reduce to a simmer, cover, and allow to cook for about 15-20 minutes until the pumpkin can easily be pierced with a fork.

Once cooked, add chopped spinach, stir to combine, and cook for an additional 1 to 2 minutes until wilted.

Serve the pumpkin chickpea curry immediately on its own or with a side of rice or allow it to cool completely and then store it in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition

• Calories: 304
• Total Fat: 18 g
• Total Carbohydrate: 31 g
• Dietary Fiber: 7 g
• Total Sugars: 6 g
• Protein: 9 program