Chickpea Pumpkin Curry

October 2, 2017

Ingredients:1 medium yellow onion, diced1 cup tomato, diced1 cup carrots, diced1 tsp. minced garlic1 15 oz. can chick peas, drained/rinsed1 15 oz. can pumpkin puree1 15 oz. can light coconut milk1/2 tsp. ginger1/2 tsp. cinnamon1/4 tsp. cayenne pepper1 tbsp. red pepper curry paste1/2 tsp. salt1/4 tsp. turmeric1/4 tsp. pepperDirections:1. Spray large pot with non-stick cooking spray.2. Dice onion and place in pot to sauté for 2-3 minutes. As onions become translucent add garlic.3. Dice tomato and carrots and add to pot after garlic cooks for 1 minute. Let cook for 5-8 minutes until carrots soften.4. Add pumpkin puree and chick peas (drained and rinsed). Stir until well combined.5. Stir in coconut milk and spices. Bring to a boil, then let simmer for approximately 20 minutes.Nutrition Facts:Yields 6 (1 cup) servingsCalories: 189 kcalCarbs: 27gFat: 7gProtein: 7g

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