Chickpea Pumpkin Coconut Curry (vegan) #vegetarian #pumpkin #chickpea #paleo #dinner

Chickpea Pumpkin Coconut Curry (vegan) #vegetarian #pumpkin #chickpea #paleo #dinner

I have an inclination that I'm somewhat late to board the pumpkin train. Wherever I look of late, there's pumpkin bars, pumpkin smoothie, pumpkin bread, and, obviously, pumpkin zest lattes. In all honesty, I've never truly been an OMG PUMPKIN individual.

I've been truly longing for everything salty and exquisite of late as opposed to sweet, so I would not like to make any sort of pumpkin dessert. I simply made my first curry half a month prior and cherished the richness and somewhat hot flavors. I additionally adored that there were such huge numbers of alternatives for the base of the curry: you could eat it plain, or with rice, cauliflower rice, quinoa, and so on.

So essentially what happened is I prepared a straightforward coconut curry with vegetables and tossed in some pumpkin puree, and BOOM. This pumpkin coconut curry was conceived.

Then I additionally tossed in certain chickpeas since you realize the amount I adore those little suckers.

Chickpea Pumpkin Coconut Curry (vegan) #vegetarian #pumpkin #chickpea #paleo #dinner

Also try our recipe : CUCUMBER DILL ROTISSERIE CHICKEN SALAD #salad #cucumber #diet #healthy #vegetarian


  • 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


  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.
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