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Vegan Pumpkin Chickpea Curry

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Course: Soup , Lunch , Dinner
Cuisine: Vegan , gluten-free

Ingredients

  • 2 cups jasmine rice cooked
  • 1 tsp 5 mL yellow curry paste
  • 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 250 mL pumpkin puree
  • 1 cup loosely packed kale torn into bite-sized pieces
  • 1 cup loosely packed chopped cabbage
  • 1 can chickpeas 540 mL/19 fl oz, rinsed and drained
  • 1 tbsp 15 mL soy sauce (to taste) (use tamari to keep GF)

Instructions

    Cup of Yum
  1. Cook your rice according to your rice cooker's instructions.
  2. 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.
  3. Add the curry paste and mash the paste to loosen into the oil.
  4. 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.
  5. Deglaze the pot with 1 cup of coconut milk, stirring to lift up the caramelization from the bottom of the pot.
  6. Add pumpkin puree and stir until well incorporated.
  7. 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.
  8. Add the green onions and soy sauce, stir to incorporate, then turn off the heat.
  9. Serve with rice and enjoy!