This wonderful Chickpea Pumpkin Curry is a vegan’s delight for an authentic Indian curry. With an almost never ending list of ingredients including coconut oil, garlic fresh ginger, a variety of vegetables, curry powder, turmeric, cayenne pepper, coconut oil and peanut butter there is almost not one flavor missing. Serve your curry with coconut brown rice and garnish with cilantro and chopped peanuts, to compliment all the tastes.
To make Chickpea Pumpkin Curry, you will need the following ingredients:
In a pan over medium heat, toast one cup of brown rice with 1 teaspoon of coconut oil for 1 minute until fragrant.
Add 2¼ cups water and bring to a boil then reduce heat and simmer, covered for about 45 minutes. Once cooked, remove from pan and allow to steam in a pot, covered, for 10 minutes.
In a large pot over medium heat, cook the coconut oil, garlic and ginger for 30 seconds.
Add green onion, carrot, cauliflower florets and cubed pumpkin and saute for about 5 minutes until cauliflower and pumpkin begin to soften.
Add curry powder, turmeric and cayenne pepper and cook for 30 seconds.
Add coconut milk, broth, peanut butter, soya sauce/coconut aminos, salt and pepper and stir all together to mix. Cook for another 5 minutes.
Stir in the bell pepper and chickpeas and simmer over medium-low heat for the last 10 minutes.
Add frozen peas, before serving and simmer for just a minute. Adjust seasoning, to taste.
Divide cooked rice and curry between serving bowls and garnish with cilantro and chopped peanuts. Enjoy!
You have to try this authentic Indian and vegan, Chickpea Pumpkin Curry with coconut rice, for dinner this week. Are you looking for a new fun and spicy curry to try, then this is the one! Let us know what you think and tag #cookmerecipes in your own blog posts online!
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