Chickpea Pumpkin Coconut Curry (vegan) #vegetarian #comfortfood

I sense 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. Until this fall. In particular, until this curry.

I've been truly longing for everything salty and flavorful 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 adored the smoothness and marginally hot flavors. I additionally cherished that there were such a large number of alternatives for the base of the curry: you could eat it plain, or with rice, cauliflower rice, quinoa, and so forth. 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 likewise tossed in certain chickpeas since you realize the amount I love those little suckers.

It's super significant, as totally essential, to utilize pumpkin puree and NOT pumpkin pie filling. None of that sugary stuff here. I like to purchase natural canned pumpkin puree, however Alexa from Fooduzzi has an incredible instructional exercise on the most proficient method to make your own pumpkin puree, in case you're feeling extremely daring. Did you know only 1 cup of cooked pumpkin can give you waaaaay more than the every day suggestion for nutrient A? Which is particularly significant for good vision! So eat yo' pumpkin and other orange veggies.

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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.

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