Pumpkin Curry
Serves 460 mins prep
A flavorful vegetarian pumpkin curry featuring roasted pumpkin and chickpeas, cooked in a rich coconut milk and tomato paste sauce, and finished with baby spinach, toasted coconut flakes, and cilantro. Perfectly served with brown rice for a complete meal.
0 servings
What you need
Instructions
1. Preheat oven to 425°F. Slice the pumpkin in half, remove pulp and seeds, peel, and cut into cubes. 2. Toss pumpkin cubes with olive oil, sea salt, garlic powder, and curry powder. Bake on a sheet for about 30 minutes. 3. Toss chickpeas with olive oil and sea salt. Roast for 20-30 minutes. Toss with curry powder and garlic powder. 4. Heat olive oil in a skillet. Sauté onions until soft. Add garlic and ginger, sauté for a minute. Add curry powder and mix. 5. Stir in tomato paste, coconut milk, and sea salt. Simmer until sauce thickens, about 10 minutes. Add maple syrup and pumpkin, simmer for 8-10 minutes. Add spinach until wilted. 6. Top with roasted chickpeas, coconut flakes, and cilantro. Serve with brown rice.