CHICKPEA PUMPKIN COCONUT CURRY (VEGAN)

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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.

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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