Chickpea Pumpkin Coconut Curry (vegan)

Oil for cooking
1 yellow onion, roughly chopped
2 garlic cloves, minced (1 teaspoon)
1 cup carrots, chopped
1 cup tomatoes, chopped
1 15-ounce can pumpkin puree
1½ cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
1 tablespoon curry powder
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon turmeric
¼ teaspoon cinnamon
⅛ teaspoon cayenne pepper
1 13.5-ounce can coconut milk (light or full-fat will work)
1 cup water
½ lime

  1. In a large pot or wok, heat 1 tablespoon 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 more 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, turmeric, 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 grain alternative; squeeze a wedge of lime over each serving.

Original Recipes visit: Chickpea Pumpkin Coconut Curry (vegan) @

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