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  1. I made it with tomato puree and i didn’t use spinach or water. It turned out well 🙂 thanks for the recipe!

  2. In this recipe you mention using the leftover coconut milk and pumpkin puree in a recipe next week. Can you tell me what recipe that is. I just made this one last night and would love to try the next one.
    thank you,
    JoAnn

  3. Hi
    could you tell me the size of the cans for the coconut milk and pumpkin puree in this recipe? Thanks! Looking forward to trying it.

    1. Hi Tricia, Thanks for stopping by my blog – the answer is 13.5 fl oz for the coconut milk ( Chaokoh brand ) and 15 oz for the 100% pure pumpkin puree – I hope you enjoy this recipe as much as we have.

  4. The timing on this one is perfect, Sashi! We’re all about recipes starting with canned beans/veggies/etc these days. The grocery stores up here are wiped out of everything else! (And mostly wiped out of canned stuff, too.) It’s crazy. This looks delicious, though! I’d love this for dinner while watching McMillion$. <–watch that next!

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