Pumpkin Chickpea Curry
View our recipe for Pumpkin Chickpea Curry made with farm-fresh Cal-Organic vegetables.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Airtight container
- Refrigerator
Ingredients
- 1 tbsp avocado oil
- 1 small white onion, diced
- 2 cups unsweetened vegetable broth
- 1 15-oz can coconut milk lite
- 1 15-oz can pumpkin puree
- 1 tsp ground cumin
- 2 tsp curry powder
- 1/4 tsp Himalayan sea salt
- Pinch of black pepper
- 4 cups fresh or frozen vegetables (broccoli, bell pepper, cauliflower)
- 1/2 bag Cal-Organic Chopped Rainbow Chard
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