🧂 Ingredients

• 1 tbsp coconut oil or olive oil
• 1 medium onion
• 3 cloves garlic
• 1 tbsp fresh ginger
• 1 tbsp red curry paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp chili flakes
• 3 cups fresh pumpkin, peeled & cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tsp sugar
• 1½ cups cooked chickpeas
• 2 cups spinach or kale
• juice of ½ lime
• salt

📖 Instructions

🧄 Sauté the aromatics
Heat oil in a large skillet or pot over medium heat. Add finely chopped onion and cook until soft (about 5 minutes). Add minced garlic and grated ginger, sauté another minute.

🌶️ Spice it up
Stir in red curry paste, cumin, coriander, turmeric, and chili flakes. Cook for 1–2 minutes until fragrant.

🎃 Add pumpkin
Add cubed pumpkin and stir to coat in the spices.

♨️ Simmer
Pour in coconut milk and vegetable broth. Add soy sauce and maple syrup. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, until pumpkin is tender.

🥬 Add chickpeas & greens
Stir in chickpeas and spinach (if using). Simmer for another 5 minutes.

🍋 Finish with lime
Taste and adjust seasoning. Add lime juice and a pinch of salt if needed.

🥢 Serve
Ladle into bowls over rice or with naan. Garnish as desired.