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Pumpkin and Chickpea Curry

Pumpkin and Chickpea Curry
In This Article

Active time: 20 minutes Total time: 35 minutes

This satisfying curry is packed with fiber, potassium and antioxidants like beta-carotene. You can use any ripe, small pumpkin for this recipe — or a more accessible squash like butternut or kabocha. Just be sure all of your pumpkin cubes are around the same size so they cook evenly in the rich coconut milk sauce. To make this recipe completely vegan, omit the fish sauce and season with salt.

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