Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.