Pumpkin Chickpea Curry
Quick & Healthy
A one-pot vegan Chickpea and Pumpkin Curry made with fragrant Indian spices, coconut milk, and tomatoes.
– 3 tbsp oil – 1 medium onion – 1 inch fresh ginger – 3 cloves garlic – Salt & pepper to taste – 1 tbsp garam masala – 1 tsp ground cumin – ½ tsp chili powder – 2 tsp turmeric powder – 1 can diced tomatoes – 600ml coconut milk – 500g pumpkin – 1 can chickpeas
Fry the onions until soft. Add the garlic and ginger and cook for 1 minute. Add salt and pepper to taste and the spices and allow to cook for 1 minute, stirring continuously.
Add the diced tomatoes & coconut milk. Allow to reach a boil & then lower heat to a gentle simmer. Once simmering, add the cubed pumpkin & allow to simmer for 15 minutes.
Add the chickpeas to the curry and simmer for a further 10 minutes. Then dish the curry into serving bowls and sprinkle with chopped fresh coriander and a squeeze of lime juice.
This cozy vegan curry takes just 30 minutes to make and is an easy, healthy midweek meal that is perfect for colder weather.
A perfect cozy meal.
Get the full recipe on the link below!