Pumpkin Curry
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This pumpkin curry makes such a great weeknight dinner! It’s comforting, creamy, vegan, and it comes together in less than 30 minutes.
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Made with simple & fresh ingredients!
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Sauté the onion for 2-3 minutes or until it’s translucent.
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Then add the ginger and garlic, red curry paste, turmeric, and curry powder.
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Then add the butternut squash cubes and cook them for 3 minutes on high heat.
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Add the coconut milk, the vegetable broth, the chickpeas, and the salt. Cook for 20 minutes.
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Then add the spinach.
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Season with black pepper and lime juice.
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