Pumpkin Curry

BAM! It's Compassionate Cooking Sundays!

Credit: Stefanie Schwartz/@juststef8

Photo Credit: Gemini by Google

Ingredients

2 teaspoons olive oil

1 teaspoon paprika

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 teaspoon curry powder

1/4 cup chopped onion

2 cloves minced garlic

1 teaspoon minced fresh ginger root

1/2 cup pumpkin puree (use canned)

1.5 cups oat or cashew milk

15 oz can chickpeas

1/2 thinly sliced red pepper

1 cup cubed pumpkin, sweet potato or butternut squash

1/2 cup thinly sliced mushrooms

Pinch salt and pepper to taste

1 cup baby spinach

You can add cubed tofu for extra protein!

Instructions

1. In a large skillet, heat the oil. Add in the spices and let them heat up until they become fragrant.

2. Then add in the onion, garlic, and ginger, and cook until the onion is translucent. Add in the pumpkin puree, non-dairy milk, chick peas, bell peppers, mushrooms, and cover and let simmer about 15 minutes or until the veggies are tender.

3. If adding tofu, add the cubed tofu and let everything simmer another 5 min.

4. Add salt, pepper, and taste, then serve with lime wedges over quinoa, millet, or basmati rice.

5. Enjoy!

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Compassionate Fun Fact!

It's that time of the year! Pumpkin Party Time

Donate A Pumpkin!!!!