Chipotle, Pumpkin, and Chickpea Curry (Vegan)
Serves 525 mins prep45 mins cook
This One-Pot Chipotle, Pumpkin, & Chickpea Curry comes together in under 30 minutes and is a great hearty and satisfying lunch or dinner meal.
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What you need
Instructions
1 Remove the cores and seeds from the Red Bell Pepper and Jalapeño Peppers. 2 Add the Bell Pepper, Jalapeños, Onion, and Garlic to the Prep & Cook with the universal blade. Pulse until finely combined; this should create some liquid, so it will be easier to sauté the veggies without using oil. 3 Switch the universal blade for the mixing attachment, then select the machines "Simmer" option, P3 (20 Minutes). 4 Sauté the pulsed vegetable mixture for 3 minutes, then add in the dry spices and cook for an additional 2 minutes. 5 Add all of the remaining ingredients to the pot, except for the Spinach. Using a spatula, mix the Curry until everything is well-combined. Reseal the lid on the Prep & Cook and simmer for an additional 15 minutes - this should be the time remaining on the P3 countdown. 6 Once 15 minutes have elapsed, turn the heat off and gently fold in the fresh Spinach; the heat of the curry will wilt and cook the leaves. 7 Serve as-is, or with any grain of choice. Leftovers will keep well in a sealed container in the fridge for up to 7 days.View original recipe