Pumpkin Chickpea Curry

1-2 T Coconut Oil
1 Onion – diced

3 Cloves Garlic – minced

1-2 T Fresh Ginger – minced
1 Box of Fresh Baby Spinach

1 Bunch of Cilantro – top chopped off, minced

2 – 15oz Boxes of Pumpkin

1 -13oz Can of Coconut Milk
2-3 T Curry Paste

1 Can of Chickpeas

Salt to taste

Heat coconut oil in a large pan until melted. Saute onions, garlic and ginger. Add spinach and cilantro until cooked down. Add pumpkin, coconut milk and curry paste. Stir together and heat for a few minutes. Add Chickpeas and simmer a few minutes until fully hot.

Serve over jasmine rice.


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