As life gets busier in the Fall, keeping a few no-fuss meals stocked away in your freezer can keep you on track with your healthy diet. Luckily, you’ll get plenty of ideas today with this healthy freezer meal Recipe Redux roundup! As a family of two (plus a fur-baby), we often have some leftovers hiding out in the freezer for busy weeknights. A few healthy options that we typically have on hand include: frozen homemade veggie burgers, eggplant lasagna rolls, muffins, soup, and more. Curry is another favorite that I am happy to welcome back into my routine with the start of cooler weather.
In order to really get into the cozy fall meal vibe, I included a lot of fall favorites like pumpkin, cinnamon, ginger, and rutabaga in this vegan pumpkin chickpea curry. If you aren’t familiar with rutabaga, it’s a large root vegetable with a purple and light brown skin and white flesh. It is often paired with potatoes and carrots and served with a roast. You can also puree cooked rutabaga and serve it like you would mashed potatoes. In this dish, rutabaga is chopped and stir fried with sweet potato. If you aren’t feeling adventurous enough to try rutabaga, butternut squash would be a tasty substitute. To add a bit of fun crunch as well as some healthy fat, I stirred in some cashews near the end of cooking. Add a pop of color when serving this dish by topping your vegan pumpkin chickpea curry with a bit of chopped cilantro or sprouts. Store any leftovers you have in a covered container in the freezer and reheat when you need a quick, healthy dinner on a busy weeknight.Print
This vegan pumpkin chickpea curry is the perfect dish for chilly fall days. Store leftovers in the freezer for an healthy meal option when you are short on time.
- 1 (21 oz.) rutabaga OR butternut squash, chopped (~4 cups)
- 1 sweet potato, chopped (~1 cup)
- 1 tablespoon olive oil
- 1 cup vegetable broth, divided
- 1/3 cup chopped onion
- 1 red bell pepper
- 3/4 cup canned pumpkin puree
- 1 (13.5 oz.) can full-fat coconut milk
- 1/2 teaspoon fresh grated ginger root
- 1 garlic clove, minced
- 1/2 teaspoon cinnamon
- 2 teaspoons red curry paste (I like this brand)
- 2 cups cooked chickpeas (or 1 can)
- 1 cup cashews
- Salt and Ground Black Pepper to taste
- For Serving:
- Cooked Brown Rice
- In a deep skillet, heat the oil, rutabaga, and sweet potato for ~2 minutes. Add 1/2 cup of the broth and cook until broth has been cooked off.
- Add the onion, red bell pepper, pumpkin, coconut milk, ginger, garlic, cinnamon, curry paste, and chickpeas. Stir well to combine. Pour in the other 1/2 cup of broth and stir.
- Bring to a simmer and cover pot with lid. Let simmer, covered, for about 30-40 minutes.
- Stir in the cashews. Serve over brown rice and garnish with cilantro or sprouts.
- Serving Size: ~1 cup
- Calories: 483 kcals
- Sugar: 11 g
- Sodium: 231 mg
- Fat: 33 g
- Saturated Fat: 17 g
- Unsaturated Fat: 16 g
- Carbohydrates: 37 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg
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