fbpx Print
How to make:

Chickpea Pumpkin Coconut Curry

This easy Chickpea Pumpkin Coconut Curry is a delicious, one-pot vegan dinner for fall and winter and will warm you up from the inside out!

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
a plate of grains topped with pumpkin curry served with two lime wedges
Yield:
4-6 1x
Rating: 4.8 from 10 reviews

Ingredients

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.