Fall Pumpkin Curry

One of my favorite things about Fall is all the pumpkin :) I love incorporating it into different meals and this Pumpkin Curry has definitely become one of our favorite dinners!

This meal is very versatile and can be served as a meatless meal or with added protein such as grilled chicken and/or shrimp.

Check out the easy recipe below. Enjoy!

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Fall Pumpkin Curry

Ingredients:

• 2 Tbs Olive Oil

• 6 Cloves Minced Garlic

• 3 tsp. Red Curry Paste

• 1 tsp. Curry Powder (or Turmeric)

• 2 Cans Chickpeas

• 1 C. Pumpkin Puree (or fresh cubed pumpkin if you have some on hand)

• 1 C. Acorn Squash, peeled and cubed

• 2 C. Vegetable Stock (or filtered water with 1 Tbs. Italian Seasoning and Garlic Powder if you don’t have any stock on hand)

• 1 Can Coconut Milk

• 2 C. Chopped Spinach and/or Kale

• Salt to taste

Directions:

• Heat olive oil in pan over medium heat

• Add garlic, red curry paste, and curry powder. Stir and cook for a few minutes.

• Add in chickpeas, pumpkin, acorn squash, and stock/water. Cover with a lid and simmer on low heat for 30 minutes.

• Add coconut milk, spinach, and salt and cook for another 3-4 minutes. (I omitted some of the spinach to serve to the kids and added it in later for the adults)

• Serve over steamed rice and with choice protein if serving with one. Enjoy!