I choose to use chickpeas as the protein source in this recipe (I imagine that lentils would work well too, if you don't have chickpeas) and for that reason, I'll take the time to highlight them as a Laudable Legume. In 1/4c dry, you'll find 6g of fiber and 8g of complete protein. Chickpeas are also a great source of manganese, folate, and iron. Additionally, they are probably the most universally loved legume: I don't know anyone who doesn't like hummus and falafels!
1 can pumpkin puree
1 can light coconut milk
1 can chickpeas, washed & drained
1 package frozen spinach (or 1 package frozen peas also works very well)
1 potato, peeled and cubed (this can be omitted if you're really trying to get dinner on the table quickly!)
1/4c walnuts (can be omitted if you're allergic to nuts)
1T (yellow) curry powder
1t crushed red pepper flakes
Peel potato and cut into cubes. Place in a pot of water and bring to a boil. Meanwhile, start your rice. Mix pumpkin, coconut milk and spices in a large pot. Use a whisk to combine thoroughly. Taste and add more spice based on your preferences. Once the sauce is appropriately seasoned, add chickpeas, spinach (or peas), potatoes (when ready), raisins, and walnuts. Cover and let simmer until vegetables are cooked and infused with curry flavor (~15 minutes). Serve over brown rice. Enjoy!
My apologies for the picture... the curry was gone before I had a chance to take another!