Pumpkin Chickpea Curry with Broccoli

Adapted from Yup It's Vegan

Ingredients
Saute mixture:
    1 Tbsp garlic-infused olive oil
    1/2 cup diced onion or shallots (or green onion/green leek for Low FODMAP)
    1 1/2 inch fresh minced ginger (or ~2 tsp ground ginger)
    1/2 tsp chili pepper flakes
    1/2 tsp ground cumin
    1/4 tsp ground cinnamon
    1/4 tsp ground turmeric
    3 Tbsp Thai red curry paste

Remaining vegan pumpkin curry ingredients:
    1 (15 oz) can coconut milk
    1 (15 oz) can pumpkin puree
    1 (15 oz) can chickpeas, rinsed and drained
    8 oz broccoli crowns, cut into small florets
    1 1/2 Tbsp fresh lime juice
    salt to taste (or use ~1 Tbsp soy sauce)

Instructions

Heat the olive oil in a pot over medium heat. Add the onion/shallot/leek with a pinch of salt, and stir frequently until starting to brown, 3-5 minutes. Add the ginger and cook for 30 seconds. Add the chili flakes, cinnamon, cumin, and turmeric with another pinch of salt, and cook for another 30 seconds or until fragrant. Stir in the Thai red curry paste and cook for 2-3 minutes until starting to stick.

Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil (it will be thick!). Reduce the heat, stir in the broccoli, and cover the pan. Cook for about 10 more minutes, stirring occasionally, until the broccoli is bright green and tender. Stir in the lime juice and season to taste with additional lime, and soy sauce or salt.

Serve hot with jasmine rice