One Pot Pumpkin Curry

Perfect for Fall, this one pot pumpkin curry is a home run in the flavour department and comes together quickly. Mix and match with veggies and proteins on hand, and enjoy this hearty meal that's also naturally gluten-free. Try this for your next family gathering or get-together! Thanksgiving is just around the corner :) 

Ingredients 
Saute mixture:

• 2 tsp olive or coconut oil
• 1 large shallot/onion diced
• 1 and 1/2 inch fresh ginger peeled and minced or grated
• 3 cloves garlic minced or grated
• 1 chili pepper finely chopped 
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 3 tbsp red Thai curry paste

Remaining pumpkin curry ingredients:

• 1 and 1/2 cups full-fat canned coconut milk (1 standard can)
• 1 and 1/2 cups pumpkin puree (canned or fresh; be sure not to use pumpkin pie filling)
• 1 and 1/2 cups cooked chickpeas rinsed and drained (1 standard can)
• 2 crowns broccoli cut into small florets (about 8 oz)
• 1 and 1/2 tbsp fresh lime juice
• salt to taste (or use soy sauce if not soy-free)
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Instructions

1. Heat the olive oil in a pot over medium heat. Add the shallot/onion with a pinch of salt, and stir frequently until starting to brown, 3-5 minutes. Add the ginger, garlic, and chili, and cook for 30 seconds. Add the cinnamon, cumin, and turmeric with another pinch of salt, and cook for another 30 seconds or until fragrant. Stir in the Thai red curry paste and cook for 2-3 minutes until starting to stick.
   
   
2. Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil. Reduce the heat, stir in the broccoli, and cover the pan. Cook for about 10 more minutes, stirring occasionally, until the broccoli is bright green and tender. Stir in the lime juice and season to taste with additional lime, and soy sauce or salt. 
   
   
3. Serve hot, with quinoa/rice or other accompaniments of choice. 
   
   

Recipe Notes:
VEGETABLES: Mix and match this one pot pumpkin curry with other veggies such as cauliflower, asparagus, kale or collard greens (added when the broccoli is added), regular or sweet potato (added with the red curry paste), spinach or bok choy (wilted in toward the end of cooking). Baked or fried tofu can also be substituted for the chickpeas. Get creative and have fun with it! Enjoy :)