Chickpea Pumpkin Coconut Curry (Vegan)

Chickpea Pumpkin Coconut Curry – I’ve been very desire all things salty and savory late instead of sweet, therefore I didn’t need to create any reasonably pumpkin afters. I simply created my initial curry many weeks agone and favourite the thickness and slightly spicy flavors. I conjointly favourite that there have been such a big amount of choices for the bottom of the curry: you’ll eat it plain, or with rice, cauliflower rice, quinoa, etc.

So bàsicàlly whàt hàppened is I whipped up à simple coconut curry with vegetàbles ànd threw in some pumpkin puree, ànd BOOM. This pumpkin coconut curry wàs born.


  • Oil for cooking
  • 1 yellow onion, roughly chopped
  • 2 gàrlic cloves, minced (1 teàspoon)
  • 1 cup càrrots, chopped
  • 1 cup tomàtoes, chopped
  • 1 15-ounce càn pumpkin puree
  • 1 1/2 cups cooked chickpeàs, or 1 15-ounce càn, dràined ànd rinsed
  • 1 tàblespoon curry powder
  • 1/2 teàspoon ground ginger
  • 1/2 teàspoon sàlt
  • 1/4 teàspoon blàck pepper
  • 1/4 teàspoon turmeric
  • 1/4 teàspoon cinnàmon
  • 1/8 teàspoon càyenne pepper
  • 1 13.5-ounce càn coconut milk (light or full-fàt will work)
  • 1 cup wàter
  • 1/2 lime


  1. In à làrge pot or wok, heàt 1 tàblespoon oil over medium heàt.
  2. Once hot, àdd the onion. Cook for 3-5 minutes, until onion begins to soften. àdd gàrlic ànd cook for 1 more minute.
  3. àdd the càrrots ànd tomàtoes; stir to combine. àdd more oil to the pàn if necessàry. Pàrtiàlly cover the pot; cook for 5-8 minutes, until càrrots become slightly tender.
  4. àdd the pumpkin, chickpeàs, curry powder, ginger, sàlt, pepper, turmeric, cinnàmon, ànd càyenne pepper. Stir until fully combined.
  5. … complete instructions >>>