So basically what happened is I whipped up a simple coconut curry with vegetables and threw in some pumpkin puree, and BOOM. This pumpkin coconut curry was born. Then I also threw in some chickpeas because you know how much I love those little suckers.
You can throw this curry on any grains you like, or none if you prefer, but I went with buckwheat just ’cause I had some on hand. Buckwheat just happens to be gluten-free, so despite its name, it’s totally wheat free! This curry would also be delicious over rice or quinoa.
CHICKPEA PUMPKIN COCONUT CURRY (VEGAN) RECIPE
This easy Chickpea Pumpkin Coconut Curry is a delicious, comforting soup for fall and winter and will warm you up from the inside out!
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
- 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.
Recipe Adapted : CHICKPEA PUMPKIN COCONUT CURRY (VEGAN) @ emilieeats
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