About the Recipe
Ingredients
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1-inch piece ginger, grated
3 ½ tbsp Maple Curry blend
2 cups diced pumpkin or butternut squash
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
3 cups vegetable broth
½ cup canned coconut milk
1 tsp salt (adjust to taste)
1 tbsp maple syrup (optional, for extra sweetness)
1 tbsp lime juice
Fresh cilantro, for garnish
Preparation
Instructions:
Heat olive oil in a large pot over medium heat. Add onion and sauté for 2-3 minutes until soft.
Stir in garlic and ginger, cooking for another minute. Add the Maple Curry blend and stir for 30 seconds to release the flavors.
Add diced pumpkin and chickpeas, stirring to coat with the spices.
Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and let simmer for 25-30 minutes, stirring occasionally, until the pumpkin is tender.
Stir in the coconut milk, salt, and maple syrup (if using). Simmer for another 5 minutes.
Remove from heat and stir in lime juice. Adjust seasoning as needed.
Garnish with fresh cilantro and serve warm with rice, quinoa, or crusty bread.