Pumpkin Curry

By tammy1365

Ingredients

• Brown rice
• 1/2 cup
• Canned coconut milk
• 1/2 cup
• Canned pumpkin puree
• 1/2 cup
• Cinnamon
• 2 pinches
• Coconut oil
• 2 tsps
• Curry powder
• 2 tsps
• Fresh broccoli
• 1 head
• Ground ginger
• 2 pinches
• Lime
• 1/2 1/2
• No-salt canned garbanzo beans
• 1 cup
• Onion
• 1/2 1/2
• Water
• 1/2 cup
• Optional
• Salt & pepper
• to taste

Preparation

Step 1

Cook the brown rice according to the directions here.
In a bowl, whisk together the pumpkin puree, canned coconut milk, and water. Set aside.
Produce Prep- Peel and dice the onion. Rinse the fresh broccoli and cut into bite-size pieces.
Drain and rinse the canned garbanzo beans.
In a wide pan or wok, heat coconut oil over medium-low. (To make this recipe oil-free, omit the oil, and use a non-stick pan and a little water if necessary.) Add the onion and sweat until translucent, about 5-10 minutes. Add the fresh broccoli and continue to sauté until bright green and just tender. Stir in the curry powder, cinnamon and ground ginger powder, sautéing until fragrant (about 1 minute).
Turn the heat down to low and fold in the beans and pumpkin puree-canned coconut milk mixture until warmed throughout (add splashes of water or canned coconut milk to thin sauce as needed). Serve over cooked brown rice and top with a squeeze of lime.