(MEATLESS MONDAYS/VEGAN RECIPES) Pumpkin and curries go together like peas and carrots. Fall may be over, but it’s never too late for a creamy, pumpkin-spiced curry. This chickpea pumpkin coconut curry is perfect for a chilly, cozy winter night.
Not only is this dish simple and delicious, but it’s jam-packed with vitamin A, which is especially important for good eyesight.
There’s also countless options for the curry base: rice, cauliflower rice, quinoa, farro, etc. But it’s so tasty, you could always it eat it plain, too! As always, happy eating! — Global Animal
Chickpea Pumpkin Coconut Curry
Yield: 4-6 servings
- Oil for cooking
- 1 yellow onion, roughly chopped
- 2 garlic cloves, minced (1 teaspoon)
- 1 cup carrots, chopped
- 1 cup tomatoes, chopped
- 1 15-ounce can pumpkin puree
- 1 1/2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
- 1 tablespoon curry powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
- 1 13.5-ounce can coconut milk (light or full-fat will work)
- 1 cup water
- 1/2 lime
- In a large pot or wok, heat 1 tablespoon oil over medium heat.
- Once hot, add the onion. Cook for 3-5 minutes, until onion begins to soften. Add garlic and cook for 1 more minute.
- Add the carrots and tomatoes; stir to combine. Add more oil to the pan if necessary. Partially cover the pot; cook for 5-8 minutes, until carrots become slightly tender.
- Add the pumpkin, chickpeas, curry powder, ginger, salt, pepper, turmeric, cinnamon, and cayenne pepper. Stir until fully combined.
- Pour the coconut milk and water into the pot; mix well.
- Bring to a boil, then turn the heat down to let it simmer for 15-20 minutes, until the carrots are fully tender.
- Serve over rice, quinoa, buckwheat, or other grain alternative; squeeze a wedge of lime over each serving.
More Emilie Eats: https://www.emilieeats.com/chickpea-pumpkin-coconut-curry-vegan/