A delicious and healthy pumpkin curry made with roasted pumpkin, coconut milk, and a blend of spices. Perfect for a warm meal served with rice or naan.
1: Chop, remove the seeds, and peel the pumpkin.
2: Cover the chopped pumpkin in pumpkin infused avocado oil and salt, then bake at 420°F for 30-35 minutes.
3: Sauté diced onion and minced garlic in pumpkin infused avocado oil on medium-low heat until the onions are translucent.
4: Add crushed tomatoes, pumpkin purée, and coconut milk to the pan.
5: Stir in curry powder, cumin, coriander, smoked paprika, turmeric, salt, and black pepper.
6: (OPTIONAL) Transfer sauce to a blender and blend until smooth, then return to the pan.
7: Add strained chickpeas and cooked pumpkin to the sauce, then simmer on low heat with the lid on for 20 minutes.
8: Finely chop cilantro and add it to the curry after 20 minutes.
9: Serve with rice or naan and top with more cilantro and a squeeze of lime.
