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Pumpkin Chickpea Coconut Curry

Slightly altered from www.emilieeats.com
Print Recipe
Course Grains & Legumes, Pantry Dishes
Servings 4 Servings

Ingredients
  

  • oil for cooking
  • 1 onion, roughly sliced
  • 2 cloves garlic, minced
  • 3 carrots, chopped
  • 1 can diced tomatoes (15 oz)
  • 1 can pumpkin (15 oz)
  • 1 can chickpeas/garbanzo beans (15 oz) rinse and drain
  • 1 tablespoon curry powder
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon cinnamon
  • 0.125 teaspoon cayenne pepper
  • 1 can coconut milk (13.5 oz)
  • 1 cup water

Instructions
 

  • 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.  (Recipe #657)