Hoff's Pumpkin Curry

Hoff's Pumpkin Curry
Yields: 5-6 servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free


Ingredients:

• 3 cups Water
• 2 cups Jasmine Rice
• 1 15 oz. can diced Potatoes (rinsed & drained)
• 1 15 oz. can Chickpeas (rinsed & drained)
• 1 cup Coconut Milk* = 1 cup Plant-milk blended w/2 tbsp shredded Coconut
• 1 15 oz. can Pumpkin
• 1 Sweet Onion (half moon slices)
• Juice from 1 Lemon
• 1 tbsp. Garam Masala
• 1 tbsp. Cumin
• 1 tbsp. Brown Sugar 
• 1 tsp. Curry
• 1 tsp. Turmeric
• 1 tsp. Pumpkin Pie Spice
• Season with Sea Salt

Directions:

1. Bring Water to a boil in a large pot, reduce to simmer, add Rice and cover
2. Cook for 15 minutes, set aside
3. Meanwhile, in a non-stick pan over medium-high heat, saute Onions until translucent
4. Stir in Potatoes & Chickpeas
5. Add Seasonings and stir to evenly distribute
6. Pour in Coconut Milk & Pumpkin Puree and bring to a boil, reduce to simmer, cook for additional 5 minutes
7. Stir in Lemon Juice
8. Serve over Rice

Hoff Thoughts: If the saturated fat in the Coconut Milk is too high for your liking - substitute 1 cup plain Almond Milk with 1/2 cup Cashews blended together.  If you like a spicy Curry, up the Curry to 1 tbsp.