A flavorful fall dish with warming spices and immune-boosting nutrients. Perfect with brown rice or roti.
Ingredients
- 2 tsp oil
- 1 tsp paprika, or use 3/4 tsp smoked paprika, and 1/4 tsp cayenne
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 to 1 tsp curry powder, or use garam masala or Berbere or Jamaican curry powder
- 1/4 cup finely chopped onion
- 3 cloves garlic, minced.
- 1 tsp minced ginger
- 1/2 cup pumpkin puree, or squash mash
- 1 1/2 cup oat milk, or other thick non-dairy milk such as coconut milk, or cashew milk
- 15 oz canned chickpeas, drained
- 1/2 red bell pepper, thinly sliced
- 1/2 cup other veggies such as butternut squash, sweet potato, green beans, etc
- 1/2 cup thinly sliced mushrooms, or veggies of choice
- 3/4 tsp salt
- 1/2 cup packed chopped spinach.
- lemon juice and pepper flakes for garnish
Instructions
- Plate a skillet over medium heat, add the oil.
- Add the paprika, coriander, cumin, curry powder, and mix well. Cook the spices until they get fragrant and bubbly.
- Add in the onion, garlic, and ginger until the onion starts to turn translucent.
- Add in the pumpkin puree and mix in, add in the non-dairy milk, and mix in, add the chickpeas, bell peppers, mushrooms, veggies, salt, and mix in.
- Cover and cook for 10-12 minutes, or until the veggies are tender to preference. Fold in the spinach and take off heat.
- Add a good dash of lime juice, and some pepper flakes for garnish, and serve with rice, or other cooked grains.
