Looking for a weeknight eat that’s easy-as-can-be and right on trend? Ok, maybe not the last part… but you catch my drift. Anywho, this curry comes together in one pot and under 30 minutes and is downright lovely. Whether you’re in the middle of the snowstorm, or enjoying an island breeze, this quintessentially fall-inspired dish will hit the spot.

The ultimate weeknight fall recipe, loaded with mushrooms, chickpeas and all that spicey goodness!

Yields1 Serving

3 tbsp light cooking oil, like sunflower or grapeseed

1 yellow onion, peeled and chopped

3 cloves garlic, peeled and chopped

2 fresh ginger, peeled and minced

⅕ tsp cumin, ground

1 tsp garam masala

½ tsp turmeric, ground

½ tsp cayenne pepper (more or less depending on heat threshold/preference)

½ lb criminology mushrooms, sliced

2 15 oz. cans chickpeas, drained and rinsed

1 can full fat coconut milk

1 can pumpkin purée

½ bunch cilantro, de-stemmed and chopped (plus more for serving as a garnish if you like!)

salt to taste

In a large pot, heat your oil over medium high heat.

Add your onion and a generous pinch of salt; sauté until transluscent and just beginning to brown (deglaze with water as needed).

Add your garlic, ginger and spice and sauté an additional minute.

Add your mushrooms, with an additional pinch of salt, and sauté until they become soft and release their liquids.

Add your chickpeas, cilantro, coconut and pumpkin and stir well.

Fill one of your empty cans with water and add, stirring once more (I like to use my pumpkin can so I can get every last bit!).

Cover and let simmer on low for 15 minutes (stir after about 5-7 minutes to make sure your bottom isn't burning).

Remove from heat, stir in lime juice, taste and adjust seasoning as needed. Serve over warm basmati ricen with optional lime slices and freshly chopped cilantro leaves.

Ingredients