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Pumpkin & Chickpea Curry

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    SERVES

    SERVES

    4 persons

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    COOKING METHOD

    COOKING METHOD

    Stovetop

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    PREP TIME

    PREP TIME

    15 mins

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    COOK TIME

    COOK TIME

    40 mins

Whether you are feeling fall, winter, monsoon, or simply in the need of some cozy vibes, this dish is for you.

Ingredients

1/2 medium-sized butternut squash, peeled, seeded, and cut into 1/2 inch cubes

2 tbsp avocado or coconut oil, divided

1 yellow/white onion, diced

3 cloves of garlic, minced

1-inch piece of ginger, peeled and grated

1.5 tbsp garam masala

2 tsp paprika or Kashmiri mirch

¼ tsp turmeric

1 tsp salt or to taste

Black pepper to taste

1 tbsp tomato paste

1 400 g / 14 oz can of diced/chopped tomatoes (or ~9 fresh tomatoes chopped)

1 cup cooked or canned chickpeas

1 cup packed baby spinach, or any other greens like mustard greens, kale, etc

1/2 cup coconut milk

Fresh cilantro for garnish

Everiday GF Pita Bread or Everiday GF Almond Flour Tortilla Wraps for serving.

Instructions

1

DONE!

Preheat the oven to 400 ℉/200 ℃.

2

DONE!

Toss the cubed butternut squash with 1 tbsp of the coconut oil, place on a lined baking sheet, and roast in the oven until firm but tender, about 15 minutes. (You can do this in an air-fryer as well. Cut cook time by half.)

3

DONE!

Heat the remaining 1 tbsp of oil in a large heavy bottom pot. Add the onion and saute until it softened and starts to brown, about 5 minutes. Stir in the garlic, ginger, and dry spices and continue to cook for 1 minute longer or until fragrant.

4

DONE!

Stir in tomato paste and chopped tomatoes. give everything a mix and cook for 2 minutes.

5

DONE!

Next, add the coconut milk and stir through.

6

DONE!

Now add the pumpkin and chickpeas. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Taste the curry and adjust seasonings as needed.

7

DONE!

Before serving, stir in the baby spinach/greens and allow to wilt.

8

DONE!

Garnish with fresh cilantro and serve with Everiday GF Pita Bread or Everiday GF Almond Flour Tortilla Wraps