Vegan Chickpea Pumpkin Curry

Chickpea Pumpkin Coconut Curry
Vegan Chickpea Pumpkin Curry
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Ingredients

Adjust Servings:
For the Brown Rice:
1 tsp Coconut oil
1 cup Brown rice uncooked
2 ¼ cups Water
For the Curry:
½ tbsp Coconut oil
3 cloves Garlic minced
1 tbsp Fresh ginger grated
1 bunch Green onion diced
1 large Carrots thinly sliced
2 cups Pumpkin cubed fresh or butternut squash
3-4 cups Cauliflower small head, broken into florets
1 tbsp Curry yellow powder
½ tsp Turmeric ground
¼ tsp Cayenne pepper plus more if you like it a little spicy
1 (15 ounce) can Coconut milk lite
1 cup Vegetable broth
2 tbsp Peanut butter natural creamy
1 tbsp Soy sauce gluten-free or coconut aminos
½ tsp Salt plus more to taste
Black pepper Freshly ground
1 Red bell pepper julienned
1 (15 ounce) can Chickpeas rinsed and drained
½ cup Frozen peas

Nutritional information

502
Calories
25.5g
Fat
61.2g
Carbohydrates
13g
Protein
0mg
Cholesterol
565mg
Sodium
Features:
  • Gluten Free Recipes
  • Spicy Recipes
  • Vegan Recipes
Ingredients
  • For the Brown Rice:

  • For the Curry:

Directions

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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:

Chickpea Pumpkin Curry recipe-Pumpkin coconut curry recipe-Pumpkin and chickpea curry recipe

So, how to make Chickpea Pumpkin Curry?

Steps

1
Done
1

Prepare brown rice

In a pan over medium heat, toast one cup of brown rice with 1 teaspoon of coconut oil for 1 minute until fragrant.

2
Done
55

Cook rice

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.

3
Done
1

Cook garlic and ginger

In a large pot over medium heat, cook the coconut oil, garlic and ginger for 30 seconds.

4
Done
5

Add vegetables

Add green onion, carrot, cauliflower florets and cubed pumpkin and saute for about 5 minutes until cauliflower and pumpkin begin to soften.

5
Done
1

Add spices

Add curry powder, turmeric and cayenne pepper and cook for 30 seconds.

6
Done
5

Add sauces

Add coconut milk, broth, peanut butter, soya sauce/coconut aminos, salt and pepper and stir all together to mix. Cook for another 5 minutes.

7
Done
10

Add bell pepper and chickpeas

Stir in the bell pepper and chickpeas and simmer over medium-low heat for the last 10 minutes.

8
Done
1

Add peas

Add frozen peas, before serving and simmer for just a minute. Adjust seasoning, to taste.

9
Done

Serve

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!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Athina

Thank you! Approved!

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