Vegetarian

Chickpea Pumpkin Coconut Curry (Vegan) is for Dinner.

Chickpea Pumpkin Coconut Curry (Vegan) takes 10 minutes to prepare.

Chickpea Pumpkin Coconut Curry (Vegan) takes 35 minutes to cook.

Chickpea Pumpkin Coconut Curry (Vegan) makes 6 servings.

The ingredients for Chickpea Pumpkin Coconut Curry (Vegan) are:

1 yellow onion, diced
2 garlic cloves, minced
1 cup carrots, thinly sliced or chopped
1 cup Market Pantry Petite Diced Tomatoes, drained
1 (15 oz) can Market Pantry 100% Pure Pumpkin
1 (15 oz) can Tio Franco Chickpeas, drained and rinsed
1 tablespoon curry powder
1/2 tsp ground ginger
1/2 tsp salt, or kosher salt
1/2 tsp freshly ground black pepper (eye ball it)
1/4 tsp turmeric
1/4 tsp ground cinnamon
1/8 tsp ground cayenne pepper
1 (13.5 fl. oz.) can Goya Coconut Milk
1 cup of water, or low-sodium chicken or vegetable broth

1/2-1 lime per serving

Here is how you make Chickpea Pumpkin Coconut Curry (Vegan):

1. In large pot, heat 1 TB oil over medium heat.2. Once hot, add the onion. Cook for 3-5 minutes until onion softens. Add garlic and cook for 1 more minute.3. Add carrots and tomatoes, stir to combine. Add more oil to pan if necessary. Partially cover pot; cook for 5-8 minutes, until carrots are slightly tender. 4. Add pumpkin, chickpeas, curry powder, ginger, kosher salt, pepper, turmeric, cinnamon, and cayenne pepper. Stir until fully combined. 5. Pour the coconut milk and water into the pot, mix well. 6. Bring to boil, then turn down the heat and let simmer 15-20 minutes, until carrots are fully tender.7. Serve over rice, quinoa, buckwheat, or other grain alternative; squeeze a wedge of lime over each serving.Serving Size:?6 servings

The nutritional information for Chickpea Pumpkin Coconut Curry (Vegan) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 249.6

• Total Fat: 11.7 g
• Cholesterol: 0.0 mg
• Sodium: 417.4 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 5.9 g
• Protein: 8.1 g

The dietary needs meet for Chickpea Pumpkin Coconut Curry (Vegan) is Vegan