Chickpea Pumpkin Coconut Curry (vegan)

I want I’m a bit late to board the pumpkin train. all over I look late, there’s pumpkin bars, pumpkin smoothie, pumpkin bread, and, of course, pumpkin spice lattes. Truth be told, I’ve ne'er extremely been AN OMG PUMPKIN person. till this fall. Specifically, till this curry.

I’ve been extremely desire all things salty and savory late instead of sweet, therefore I didn’t need to form any quite pumpkin course. I simply created my 1st curry a couple of weeks agone and wanted the soupiness and slightly spicy flavors. I conjointly wanted that there have been such a lot of choices for the bottom of the curry: you may eat it plain, or with rice, cauliflower rice, quinoa, etc.

So primarily what happened is I whipped up an easy coconut curry with vegetables and threw in some pumpkin puree, and BOOM. This pumpkin coconut curry was born. Then I conjointly threw in some chickpeas as a result of you recognize what proportion i really like those very little suckers.

It’s super duper vital, like fully necessary, to use pumpkin puree and NOT pie filling. None of that honeylike stuff here. i prefer to shop for organic canned pumpkin puree, however Alexa from Fooduzzi encompasses a nice tutorial on the way to build your own pumpkin puree, if you’re feeling extremely venturous.

You can throw this curry on any grains you wish, or none if you favor, however I went with buckwheat simply ’cause I had some existing. Buckwheat simply happens to be gluten-free, therefore despite its name, it’s whole wheat free! This curry would even be delicious over rice or quinoa.

INGREDIENTS

• 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

INSTRUCTIONS

1. In a large pot or wok, heat 1 tablespoon oil over medium heat.
2. Once hot, add the onion. Cook for 3-5 minutes, until onion begins to soften. Add garlic and cook for 1 more minute.
3. 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.
4. Add the pumpkin, chickpeas, curry powder, ginger, salt, pepper, turmeric, cinnamon, and cayenne pepper. Stir until fully combined.
5. Pour the coconut milk and water into the pot; mix well.
6. Bring to a boil, then turn the heat down to let it simmer for 15-20 minutes, until the carrots are fully tender.
7. Serve over rice, quinoa, buckwheat, or other grain alternative; squeeze a wedge of lime over each serving.

Recipe From : Emilie Eats