Description
Pumpkin Chickpea Curry made in 1-pot with pumpkin, coconut milk, vegetables, and chickpeas. A cozy curry for cold weather!
Ingredients
- 1 TBSP avocado oil
- 1 small white onion, diced
- 2 cups unsweetened vegetable broth
- 1 15-oz can coconut milk lite
- 1 15-oz can pumpkin puree
- 1 tsp ground cumin
- 2 tsp curry powder
- ¼ tsp Himalayan sea salt
- Pinch of black pepper
- 4 cups fresh or frozen vegetables (broccoli, bell pepper, cauliflower)
- 1 15-oz. can chickpeas, drained and rinsed
- 1/2 bag Cal-Organic Chopped Rainbow Chard
Instructions
- Add the avocado oil to a large pot over medium high heat. Once it’s warm, add the diced onion and sauté for 3-5 minutes, until it becomes translucent and fragrant.
- Next, add vegetable broth, coconut milk, pumpkin purée, cumin, curry powder, sea salt, and black pepper. Stir everything well, then add in the vegetables of your choice and chickpeas.
- Bring the mixture to a low boil over medium high heat, then reduce the heat to medium-low and allow the curry to simmer for 20-25 minutes. In the last 5 minutes, add in the chopped rainbow chard and cover to allow the chard to fully soften.
- Serve the curry warm served by itself or over rice or quinoa.
- Store leftovers in an airtight container in the refrigerator for up to 7 days.
Notes
Recipe adapted from Plant Based on a Budget
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Meal Prep, Soup
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free