Chickpea Pumpkin Coconut Curry (vegan

• Produce

  • 1 cup Carrots
  • 1 1/2 cups Chickpeas, Cooked
  • 2 Garlic cloves, minced (1 teaspoon
  • 1/2 tsp Ginger, ground
  • 1/2 Lime
  • 1 15-ounce can Pumpkin puree
  • 1 cup Tomatoes
  • 1 Yellow onion

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/8 tsp Cayenne pepper
  • 1/4 tsp Cinnamon
  • 1 tbsp Curry powder
  • 1/2 tsp Salt
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1 Oil

• Liquids

  • 1 cup Water

• Other

  • 1 13.5-ounce can Coconut milk (light or full-fat will work

Found on emilieeats.com

Description

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
• 1½ cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
• 1 tablespoon curry powder
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon turmeric
• ¼ teaspoon cinnamon
• ⅛ teaspoon cayenne pepper
• 1 13.5-ounce can coconut milk (light or full-fat will work)
• 1 cup water
• ½ lime

Directions

• 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.
• Serve over rice, quinoa, buckwheat, or other grain alternative; squeeze a wedge of lime over each serving.