Pumpkin Curry Stew
Pumpkin Curry Stew A warming, deeply spiced stew loaded with pumpkin, chickpeas, and vegetables in a coconut-tomato broth. Curry powder, cumin, and a hint of cayenne bring the heat, while fresh...
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Ingredients
- 2 teaspoons grapeseed oil
- 1 cup chopped onion
- 3 garlic cloves, chopped
- 2 teaspoons sweet paprika
- 1 teaspoon sea salt
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 tablespoon curry powder
- ¼ cup cilantro, (minced)
- Pinch of cinnamon
- ½ teaspoon fresh grated ginger
- ½ teaspoon cayenne pepper
- 1 cup water
- 1 can (19 oz) chickpeas, (drained and rinsed)
- 1 can coconut milk
- 1 can (14.5 oz) diced tomatoes
- Fresh lemon juice
- 4 cups pumpkin, (cubed)
- 2 stalks celery, (chopped)
- 1 bell pepper, (chopped)
- 2 cups carrots, (sliced)
- Cilantro, (for garnish)
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