Pumpkin Curry

Fall is here and so is pumpkin flavored everything. I can't get PSLs at Starbucks (dairy in the syrup), but I still like to get my fix of big orange squash. Curry is one of my favorite ways to serve pumpkin. The spices really set of the flavor in a nice way.

Pumpkin Curry-

1 large can pumpkin puree (NOT PUMPKIN PIE FILLING)

1 can chickpeas

1 large onion, diced

1 large can diced tomatoes

1 bell pepper, chopped

2 cloves garlic, minced

2 tablespoons coconut oil

1 tablespoon salt

1 tablespoon chili powder

1 tablespoon curry powder

1 tablespoon turmeric

1 tablespoon fennel seeds

In a large pot, add the diced onion, garlic and coconut oil and cook on meidum hgih until they become translucent and fragrant. Then add the chickpeas, bell pepper and tomatoes. Add spices and allow to simmer on medium low for at least 30 min. 

Best served over rice.