Introduction

This recipe is a great source of natural starchy carbs and healthy fat, but needs more protein. Grilled shrimp, chicken, or tofu work well. Or top it with cottage cheese or greek yogurt!

Servings: 8 Prep Time: 15 minutes Serving Size: 1 cup Cook Time: 1 hour

Ingredients

1 tbsp sunflower or olive oil
3 tbsp Thai yellow curry paste
2 onions, finely chopped
2 large stalks lemongrass
1 tbsp mustard seed
2 cups pumpkin puree
1 cup vegetable stock
1 1/2 cups coconut milk
2 cups chickpeas
1 lime

Nutrition Profile

Calories: 167

Fat: 7g Protein: 4g Carbs: 26g Fiber: 4g Sugar: 1g

Cholesterol: 23mg Sodium: 210mg

Notes

Why bother with pumpkin? Because it’s rich in fiber, cancer-fighting antioxidants, vitamin C, and potassium!

To make pumpkin puree with the pulp of a carved pumpkin, steam it until it's tender (about 30-45 minutes).

If you're using a whole pumpkin, cut it in half and place on a baking sheet, cut face down, and roast in the oven for about 90 minutes at 350 degrees F. Then just scoop it out of its skin!

In either case, let your pumpkin or pumpkin pulp cool a bit and mash with a potato masher or food processor. Then use the pumpkin puree in delicious recipes like this one.

Directions

1. Heat oil in a sauté pan, then stir fry the curry paste with the onions, lemongrass, and mustard seed for 2-3 minutes.

2. Stir the pumpkin puree into the pan and coat in the curry paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 minutes.

3. Squeeze the juice of the lime into the curry and serve!