Pumpkin Curry Stew – Hannah Romanowsky

Ingredients

• 2 tsp grapeseed oil
• 1 cup chopped onion cone #2
• 3 garlic cloves, chopped
• 2 teaspoons sweet paprika
• 1 teaspoon sea salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 T Curry powder
• 1/4 cup cilantro, minced
• pinch of cinnamon
• ½ tsp fresh grated ginger
• 1/2 teaspoon cayenne pepper
• 1 cup water
• 1 19 oz can chick peas, drained and rinsed
• 1 can of coconut milk
• 1 14 1/2-ounce can diced tomatoes
• fresh lemon juice
• 4 cups pumpkin cone #3
• 2 stalk celery
• 1 bell pepper
• 2 cups carrots cone #3
• cilantro