Chickpea Pumpkin Coconut Curry (vegan)

This easy Chickpea Pumpkin Coconut Curry is a delicious, comforting soup for fall and winter and will warm you up from the inside out!

I feel like I’m a little late to board the pumpkin train. Everywhere I look lately, there’s pumpkin bars, pumpkin smoothie, pumpkin bread, and, of course, pumpkin spice lattes. Truth be told, I’ve never really been an OMG PUMPKIN person.

Until this fall. Specifically, until this curry.

So basically what happened is I whipped up a simple coconut curry with vegetables and threw in some pumpkin puree, and BOOM. This pumpkin coconut curry was born.

It’s super duper important, like absolutely necessary, to use pumpkin puree and NOT pumpkin pie filling. None of that sugary stuff here. I like to buy organic canned pumpkin puree, but Alexa from Fooduzzi has a great tutorial on how to make your own pumpkin puree, if you’re feeling really adventurous.

Did you know just 1 cup of cooked pumpkin can give you waaaaay more than the daily recommendation for vitamin A? Which is especially important for good eyesight! So eat yo’ pumpkin and other orange veggies.

CHICKPEA PUMPKIN COCONUT CURRY (VEGAN)

PREP TIME : 10 mins

COOK TIME : 35 mins

TOTAL TIME : 45 mins

INGREDIENTS

• Oil for cooking
• 1 yellow onion, roughly chopped
• 2 garlic cloves, minced (1 teaspoon)
• 1 cup carrots, chopped
• 1 cup tomatoes, chopped
• 1 15-ounce can pumpkin puree
• 1 1/2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• 1 13.5-ounce can coconut milk (light or full-fat will work)
• 1 cup water
• 1/2 lime

INSTRUCTIONS

Get the full instruction @emilieeats.com

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