I had a whole bunch of pumpkin puree leftover from making my cinnamon rolls and didn’t want to let it go to waste. This was my dinner. It tasted so delicious I decided I had to share it with you guys!

I’ve eaten this with toasted bread and rice and both taste equally as good!

INGREDIENTS

1 yellow onion, diced

2 cloves of garlic, pressed or diced

1 1/2 cups pumpkin puree

165ml/5.5fl oz full fat coconut milk

165ml/5.5fl oz water

2 tbsp tomato ketchup

400g can of chickpeas, drained

100g cauliflower, cut into chunks

1 red pepper, de-seeded and diced

200g spinach

1 tsp ground cumin

1/2 tsp smoked paprika

1 tsp garam masala

1/2 tsp turmeric

1 tbsp olive oil