Vegetarian

Chickpea Pumpkin Coconut Curry takes 10 minutes to prepare.

Chickpea Pumpkin Coconut Curry takes 35 minutes to cook.

Chickpea Pumpkin Coconut Curry makes 5 servings.

The ingredients for Chickpea Pumpkin Coconut Curry are:

2 tbsp Extra Virgin Olive Oil
1 yellow onion
1 tsp minced garlic
1 cup carrots (chopped)
1 cup tomatoes (chopped)
1 can pumpkin puree
1 can chickpeas
1 tbsp curry powder
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp black
1/4 tsp ground tumeric
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
1 can light coconut milk
1 cup water
1/2 lime

Here is how you make Chickpea Pumpkin Coconut Curry:

1. In a large pot or wok, heat 1 tbsp 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 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, tumeric, 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 base of your choosing; squeeze a wedge of lime over each serving.Total prep time: about 45 minutesNutritional information for 5 servings.Serving Size:?4-6 servings

The nutritional information for Chickpea Pumpkin Coconut Curry is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 231.8

• Total Fat: 9.5 g
• Cholesterol: 0.0 mg
• Sodium: 479.9 mg
• Total Carbs: 32.2 g
• Dietary Fiber: 7.6 g
• Protein: 6.0 g