Confession: I never got around to carving my Halloween pumpkin, so I decided serve it up to my book club on Sunday (shoutout to my murderinos!) I’m not even close to being over pumpkin this season, but I decided with Thanksgiving on the horizon, I would find a way to spice it up and stay away from traditional Thanksgiving fare. This curry is a crowd pleaser and is one of my favorite foods to make in bulk and freeze for later! This is how we made it:
½ onion, finely chopped
3 cloves of garlic, minced
1 tbsp grated ginger
2 lb pumpkin or butternut squash, peeled and cut into cubes
2 cans coconut milk
4 cups veggie stock
1 bunch spinach, chopped
2 cans chickpeas
1 tbsp curry powder
½ bunch cilantro
Pinch of cayenne
Salt and pepper to taste
Heat a large pot over medium-high heat. Add a little water, stock, or oil to the pan, and then add the onions. Stir frequently, and cook until the onions are soft, or about 5 minutes. Add the garlic and ginger, and cook until fragrant, or a couple of minutes.
Add the squash, coconut milk, veggie stock, chickpeas, curry powder, and cayenne. Bring to a boil, and then reduce the heat to a simmer.
Cook for 20 minutes and then add the spinach and cilantro. Cook for an additional 10 minutes or until the pumpkin is soft. Adjust the seasoning and serve over rice.
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