Easy Peasy Pumpkin Curry

• 1 (15 ounce) can pumpkin puree
• 1 onion, diced
• 3 garlic cloves, minced
• 1 (15 ounce) can garbanzo beans
• 1 (15 ounce) can coconut milk
• 1 (10 ounce) package frozen peas
• 2 tablespoons curry powder
• 1 tablespoon garam masala
• 1 tablespoon cumin
• 1 tablespoon sugar
• 2 tablespoons olive oil
• 1 lemon

1. Heat large sauce pan, wok or dutch oven with oil.
2. Add onions and cook until they are translucent.
3. Add garlic and spices, stirring constantly.
4. Add 1/2 cup water to the pan, and let evaporate until onions and spices look caramelized.
5. Add coconut milk, and bring to a slow boil.
6. Add garbanzo beans and peas, and continue cooking until heated through.
7. Add sugar to taste.
8. Serve over rice with lemon slices.

pumpkin puree, onion, garlic, garbanzo beans, coconut milk, frozen peas, curry powder, garam masala, cumin, sugar, olive oil, lemon

Taken from www.food.com/recipe/easy-peasy-pumpkin-curry-519359 (may not work)