Chickpea Pumpkin Curry Recipe with Turkey Tail Mushroom

Chickpea Pumpkin Curry with Wild Turkey Tail Mushroom (Vegan, Gluten Free)

Ingredients:

• 3 tbsp coconut oil
• 1 large onion chopped
• 2 cans chickpeas
• 1 can coconut milk
• 1 can organic pumpkin puree
• 2 jalapeños seeded and thinly sliced
• 1 cup green beans chopped
• 4 garlic cloves minced
• 1 tbsp fresh ginger minced
• 3 tbsp lime juice
• 1 bay leaf
• 1 tsp Turkey Tail mushroom extract powder
• 1 1/2 tsp Garam Masala or Madras curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp cinnamon
• 1 tsp pumpkin spice
• Salt and pepper to taste
• Cilantro and basmati rice for serving

Directions:

1. Heat coconut oil in a large skillet over medium-high heat. Add onion, jalapeño, and bay leaf. Cook for 5-8 minutes.
2. Stir in ginger, garlic, garam masala (or Madras), turmeric, cumin, and green beans. Cook for 1 minute.
3. Add in chickpeas, pumpkin, coconut milk, Turkey Tail, salt and pepper, cinnamon, and pumpkin spice. Simmer for 10 minutes stirring frequently. Add in lime and adjust flavors to taste.
4. Serve over basmati rice (if desired) and garnish with cilantro.
5. Enjoy you delicious Pumpkin Chickpea curry with Turkey Tail Mushroom!

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