🧂 Ingredients

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

📖 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.