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Pumpkin, Chickpea & Red Lentil Curry
Ingredients
  • 2 (15-ounce) cans chickpeas, drained
  • 1 medium yellow onion, diced
  • 2 medium cloves garlic, minced
  • 2 cups low-sodium vegetable broth
  • 1 cup red lentils, rinsed
  • 1 cup pumpkin puree
  • 1 tablespoon curry powder*
  • ΒΌ teaspoon ground cayenne pepper
  • 1 teaspoon kosher salt + more to taste
  • 1 (15-ounce) can coconut milk (I use full-fat for this recipe; lite will probably still taste great but might result in a thinner curry)
  • subheading: FOR SERVING:
  • White rice, brown rice or cauliflower rice
  • Fresh lime wedges
  • Cilantro leaves
Steps
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