Pumpkin Chickpea Curry
Ingredients
- 1 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 medium carrots, cubed
- 1 sweet potato, peeled and cubed
- 1 cup chopped tomatoes
- 1 and 1/4 cup low-sodium vegetable broth or water
- 1 tbsp coconut sugar
- 1 tsp salt
- 3 cups baby spinach
- juice of one lime
Preparation
In a large pot, heat coconut oil over medium heat
Add chopped onions and cook for 3-4 minutes until translucent
Add minced garlic, ginger, and spices, and sauté for two more minutes
Stir in carrots, sweet potato, tomatoes, pumpkin puree, chickpeas, coconut sugar, coconut milk, salt, and veggie broth, and bring to a simmer over medium heat
Reduce heat and cover, cooking for 10-15 minutes or until sweet potatoes and carrots are tender
Turn off heat, add spinach, stir in lime juice, and cover until spinach leaves are wilted
Serve curry over basmati rice, adding a garnish of chopped cilantro and toasted peanuts to each bowl before serving
