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Author Notes: Once autumn hits, you can't go anywhere without seeing pumpkin-flavored everything. This recipe emerged from an experiment to try adding pumpkin into some out-of-the-way places - in this case, coconut milk curry. You can adjust the amount of curry powder depending on the product and your preference - I generally add 1 tablespoon plus 2 teaspoons of curry powder. As is, this recipe is vegan and gluten-free...but it is also tasty with shredded chicken, if you like that sort of thing. —girlwiththegreenhair
- 2 tablespoons olive oil
- 1 medium yellow onion, sliced
- 2 large garlic cloves, minced
- 1-2 tablespoons curry powder
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon freshly diced ginger
- 2 teaspoons kosher salt
- 1.5 cups (or 1 can) diced tomatoes
- 1 can coconut milk
- 3 cups (or 2 cans) chickpeas, cooked
- 4-5 medium carrots, sliced diagonally
- 2 medium sweet potatoes, cubed
- 1.5 cups (or 1 can) pumpkin puree
- 1-2 cups vegetable broth
- Zest and juice of 1 lime
- Cooked rice for serving
- Cilantro sprigs (optional)
- Heat the olive oil in a large sauce pan over medium heat until shimmering. Add the sliced onion and saute five minutes or until soft. Add garlic, curry powder, garam masala, cumin, ginger, and salt. Stir 30 seconds until fragrant.
- Add tomatoes, chickpeas, carrots, and sweet potatoes. Stir to coat with the spices.
- Meanwhile, in a separate bowl, whisk together the coconut milk and pumpkin puree. Add to saucepan. Add enough vegetable broth to just cover the vegetables. Let simmer for 20-25 minutes or until sweet potatoes and carrots can be easily pierced with a fork.
- Stir in the lime zest and lime juice. Add salt to taste. Serve over cooked rice. Garnish with cilantro if desired.