Pumpkin Curry Recipe

🧂 Ingredients

• 1 ½ tablespoons cooking oil
• 1 medium sweet onion

  chopped
• 1 red bell pepper

  chopped
• 3 ½ cups pumpkin

  or butternut squash, cubed
• 4 cloves garlic

  minced or pressed
• 1 ½ tablespoons fresh ginger

  minced
• Pinch of red pepper flakes

  optional for added heat
• 1 tablespoon curry powder

  (see notes for substitutions)
• 1 teaspoon turmeric
• 1 (14-ounce) can coconut milk
• 2 tablespoons maple syrup

  or to taste
• 1 (15-ounce) can chickpeas

  drained
• salt and freshly ground pepper

  to taste
• Lime wedges
• Rice
• Fresh basil or cilantro

Instructions

• 1 Heat a large skillet with cooking oil and when hot, add onion and chopped red
  pepper. Saute until the onion is golden and the peppers begin to soften, about
  3-4 minutes.
• 2 Stir in the pumpkin, garlic, ginger, red pepper flakes, if using, curry powder,
  and turmeric. Cook for 2 minutes more. Then stir in the coconut milk, maple
  syrup, chickpeas, and pinch of salt. Bring to a simmer, then reduce the heat and
  cook on a low simmer for 10-15 minutes, stirring occasionally, or until the
  pumpkin is soft.
• 3 Taste and adjust seasoning as needed. Stir in a squeeze of lime to taste and
  serve over rice.

Nutrition Info