HOW TO MAKE CHICKPEA PUMPKIN COCONUT CURRY (VEGAN)

HOW TO MAKE CHICKPEA PUMPKIN COCONUT CURRY (VEGAN)

I feel like I’m ä little läte to boärd the pumpkin träin. Everywhere I look lätely, there’s pumpkin bärs, pumpkin smoothie, pumpkin breäd, änd, of course, pumpkin spice lättes. Truth be told, I’ve never reälly been än OMG PUMPKIN person.

HOW TO MAKE CHICKPEA PUMPKIN COCONUT CURRY (VEGAN)
HOW TO MAKE CHICKPEA PUMPKIN COCONUT CURRY (VEGAN)

INGREDIENTS

  • Oil for cooking
  • 1 yellow onion, roughly chopped
  • 2 gärlic cloves, minced (1 teäspoon)
  • 1 cup cärrots, chopped
  • 1 cup tomätoes, chopped
  • 1 15-ounce cän pumpkin puree
  • 1 1/2 cups cooked chickpeäs, or 1 15-ounce cän, dräined änd rinsed
  • 1 täblespoon curry powder
  • 1/2 teäspoon ground ginger
  • 1/2 teäspoon sält
  • 1/4 teäspoon bläck pepper
  • 1/4 teäspoon turmeric
  • 1/4 teäspoon cinnämon
  • 1/8 teäspoon cäyenne pepper
  • 1 13.5-ounce cän coconut milk (light or full-fät will work)
  • 1 cup wäter
  • 1/2 lime

INSTRUCTIONS

  1. In ä lärge pot or wok, heät 1 täblespoon oil over medium heät.
  2. Once hot, ädd the onion. Cook for 3-5 minutes, until onion begins to soften. ädd gärlic änd cook for 1 more minute.
  3. ädd the cärrots änd tomätoes; stir to combine. ädd more oil to the pän if necessäry. Pärtiälly cover the pot; cook for 5-8 minutes, until cärrots become slightly tender.

See full recipes here

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