Easy Pumpkin Curry with Chickpeas

Been a low-oil and salt since early 2015. Have a Pinterest site: paulgabriel but love Copy Me That because it allows me to make recipes my own!

Whole food plant-based vegan

2 tsp oil

1 tsp paprika or use ¾ tsp smoked paprika, and ¼ tsp cayenne

1 tsp ground coriander

½ tsp ground cumin

½ to 1 tsp curry powder or use garam masala or Berbere or Jamaican curry powder

¼ cup finely chopped onion

3 cloves garlic minced.

1 tsp minced ginger

½ cup ( 122.5 g) pumpkin puree or squash mash

1 ½ cup ( 354.88 ml) oat milk or other thick non dairy milk such as coconut milk, or cashew milk

15 oz ( 453.59 g) canned chickpeas drained

½ red bell pepper thinly sliced

½ cup other veggies such as butternut squash, sweet potato, green beans, etc

½ cup ( 48 g) thinly sliced mushrooms or veggies of choice

¾ tsp salt

½ cup ( 15 g) packed chopped spinach.

lemon juice and pepper flakes for garnish

Note: Ingredients may have been altered from the original.

Directions at veganricha.com

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