CHICKPEA PUMPKIN CURRY

Ingredients

• 1 tbsp olive oil

• 1 onion, chopped

• 2 cloves of garlic, minced

• 1 cup carrot, chopped

• 1 cup tomato, chopped

• 15 oz canned pumpkin puree (NOT pumpkin pie filling)

• 1 can of chickpeas, drained and rinsed 

• 1 tbsp curry

• ½ tsp ground ginger

• ½ tsp salt

• ¼ tsp ground black pepper

• ¼ tsp turmeric

• ¼ tsp cumin

• ⅛ tsp cayenne

• 1 can of coconut milk

• 1 cup water 

Preparation

1. Heat oil in a large pot over medium heat. Add onion and cook for 3 minutes until edges are slightly brown.

2. Add garlic, carrot, and tomato. Stir to combine and cover. Cook for 5 minutes to soften the carrots. 

3. Stir in pumpkin, chickpeas, spices, coconut milk and water.

4. Bring curry to boil then reduce heat and simmer covered on low for 20 minutes until vegetables are soft.

5. Enjoy over rice or on its own!

NOTES:Find this recipe in the Fall 2017 Green Sward!

DOWNLOAD A PRINTABLE COPY HERE