Vegan Pumpkin Chickpea Curry
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Cuisine
Vegan, gluten-free
Vegan Pumpkin Chickpea Curry
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This vegan pumpkin chickpea curry is easily adaptable to whatever you have in your pantry and is a tasty way to throw together a super simple dinner. Great for meal prep and to freeze for later!
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Ingredients
- 2 cups jasmine rice cooked
- 1 tsp yellow curry paste 5 mL
- 2 green onions whites diced, greens cut into large chunks, separated
- 5 cloves garlic minced
- 1 cup + 1/4 cup 250 + 60 mL coconut milk
- 1 cup pumpkin puree 250 mL
- 1 cup kale torn into bite-sized pieces, loosely packed
- 1 cup cabbage loosely packed, chopped
- 1 chickpeas 540 mL/19 fl oz, rinsed and drained, canned
- 1 tbsp soy sauce 15 mL, to taste; use tamari to keep gluten free
Instructions
- Cook your rice according to your rice cooker's instructions.
- In a pot over medium heat, cook 1/4 cup (60 mL) of coconut milk to cook out the liquid. You'll be left with the coconut oil and some coconut solids.
- Add the curry paste and mash the paste to loosen into the oil.
- Add whites of the green onion and garlic and stirring frequently to prevent from burning the garlic, cooking for about 2-3 minutes until fragrant.
- Deglaze the pot with 1 cup of coconut milk, stirring to lift up the caramelization from the bottom of the pot.
- Add pumpkin puree and stir until well incorporated.
- Add your chopped cabbage, kale, and chickpeas and stir to coat in the sauce. Let cook for about 10-15 minutes until the chickpeas have softened and the cabbage is cooked through.
- Add the green onions and soy sauce, stir to incorporate, then turn off the heat.
- Serve with rice and enjoy!
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