For the Brown Rice:
- 1 tsp Coconut oil
- 1 cup Brown riceuncooked
- 2 ¼ cups Water
For the Curry:
- ½ tbsp Coconut oil
- 3 cloves Garlicminced
- 1 tbsp Fresh gingergrated
- 1 bunch Green oniondiced
- 1 large Carrotsthinly sliced
- 2 cups Pumpkincubed fresh or butternut squash
- 3-4 cups Cauliflowersmall head, broken into florets
- 1 tbsp Curryyellow powder
- ½ tsp Turmericground
- ¼ tsp Cayenne pepperplus more if you like it a little spicy
- 1 (15 ounce) can Coconut milklite
- 1 cup Vegetable broth
- 2 tbsp Peanut butternatural creamy
- 1 tbsp Soy saucegluten-free or coconut aminos
- ½ tsp Saltplus more to taste
- Black pepperFreshly ground
- 1 Red bell pepperjulienned
- 1 (15 ounce) can Chickpeasrinsed and drained
- ½ cup Frozen peas
Vegan Chickpea Pumpkin Curry
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:
So, how to make Chickpea Pumpkin Curry?
Steps to make Vegan Chickpea Pumpkin Curry
1 | Prepare brown rice | 1 |
2 | Cook rice | 55 |
3 | Cook garlic and ginger | 1 |
4 | Add vegetables | 5 |
5 | Add spices | 1 |
6 | Add sauces | 5 |
7 | Add bell pepper and chickpeas | 10 |
8 | Add peas | 1 |
9 | Serve | |
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