Dinner for 4

Pumpkin Chickpea Curry

Name: Pumpkin Chickpea Curry
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tsp oil; 1 tsp paprika; 1 tsp ground coriander; 1/2 tsp ground cumin; 3/4 tsp curry powder; 1/4 cup finely chopped onion; 3 cloves garlic; 1 tsp minced ginger; 1/2 cup pumpkin puree; 1 1/2 cup oat milk; 15 oz canned chickpeas; 1/2 red bell pepper; 1/2 cup other veggies such as butternut squash; 1/2 cup thinly sliced mushrooms; 3/4 tsp salt; 1/2 cup packed chopped spinach; lemon juice and pepper flakes for garnish (optional)

Pumpkin chickpeas simmer with warm spices, oat milk, vegetables, and spinach for a creamy stovetop curry.

$1.07per serving $

40 minstart to table

4servings

Indian Vegetarian Vegan Dairy-free Gluten-free Budget Family Dinners Fall Spring

Ingredients

2 tsp oil
1 tsp paprika
1 tsp ground coriander
1/2 tsp ground cumin
3/4 tsp curry powder
1/4 cup finely chopped onion
3 cloves garlic
1 tsp minced ginger
1/2 cup pumpkin puree
1 1/2 cup oat milk
15 oz canned chickpeas
1/2 red bell pepper
1/2 cup other veggies such as butternut squash
1/2 cup thinly sliced mushrooms
3/4 tsp salt
1/2 cup packed chopped spinach
lemon juice and pepper flakes for garnish (optional)

Steps

Chop the onion, garlic, red bell pepper, other vegetables, and mushrooms while the chickpeas drain.
Heat the oil in a 4-quart pot over medium heat for 1 minute.
Cook the onion, garlic, ginger, paprika, coriander, cumin, and curry powder for 4 minutes.
Stir in the pumpkin, oat milk, chickpeas, red pepper, other vegetables, mushrooms, and salt.
Simmer uncovered over medium-low heat for 20 minutes, stirring occasionally.
Fold in the spinach and cook for 3 minutes until wilted.

Main ingredient on sale this week? See what to make with canned beans on sale.