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Creamy Pumpkin Curry Delight

Creamy Pumpkin Curry Delight

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Ingredients
  

  • ½ Tbs coconut oil
  • ½ medium white onion chopped
  • 2 red bell peppers chopped
  • ½ Tbs curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 2 inches fresh ginger minced
  • ½ cup tomato puree
  • 2 cups pumpkin puree
  • ½ cup vegetable broth
  • 1 cup coconut milk
  • 2 large handfuls of kale
  • 1 cup cooked chickpeas
  • 1 tsptsp sea salt
  • 1 tsp ground black pepper
  • 1 squeeze lemon juice
  • 1 cup cooked brown or basmati rice, or quinoa
  • 1 pinch cilantro

Instructions
 

  • Heat coconut oil in a medium pot over medium heat and sauté the onion, carrot, and bell pepper for about 4-5 minutes.
  • Stir in the fresh ginger and sauté for a further 1 minute.
  • Add all spices, tomato puree, pumpkin puree, vegetable broth, and coconut milk. Stir to combine.
  • Heat on medium-high to just under a boil, then immediately reduce to a simmer. Simmer for 15-20 minutes.
  • Stir in the kale or spinach, and the chickpeas if you choose to use them, simmering for another 2 minutes or so.
  • Add the sea salt and pepper and adjust the seasonings to taste.
  • Serve fresh with the rice or quinoa, and top with some microgreens or fresh cilantro!
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