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–+ servings
Pumpkin curry with rice

Pumpkin Curry

A cozy, creamy vegan pumpkin curry with chickpeas, carrots, and coconut milk simmered in a fragrant red curry sauce. Ready in about 40 minutes and packed with warming flavor.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Choose Serving Size 4

Ingredients 

  • 200 g pumpkin puree
  • 2 carrots sliced
  • 400 g chickpeas canned, washed and drained
  • 200 g coconut milk canned
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 Tbsp coconut oil
  • 2 Tbsp red curry paste
  • 1 Tbsp ginger grated
  • ½ lime juiced
  • salt to taste
  • pepper to taste

Instructions

  • Heat a pan over medium heat, add the coconut oil, and saute the garlic and onion.
  • Add the ginger and curry paste and cook for 2 minutes, stirring constantly.
  • Add the coconut milk, pumpkin puree, chickpeas, and carrots, then season with salt and pepper.
  • Cover and let it simmer for 15-20 minutes, stirring occasionally, until the carrots are tender.
  • Remove from the heat, stir in the freshly squeezed lime juice, and serve over rice.

Notes

Tastes even better the next day; add a splash of coconut milk when reheating.