Chickpea Pumpkin Coconut Curry (Vegan)

Chickpea Pumpkin Coconut Curry (Vegan)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 368.4
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 425.5 mg
  • Total Carbs: 61.9 g
  • Dietary Fiber: 20.4 g
  • Protein: 17.4 g

View full nutritional breakdown of Chickpea Pumpkin Coconut Curry (Vegan) calories by ingredient
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Introduction

This recipe is from Emilie Eats online. The only alterations I have made are by using low sodium products, kosher salt, and canned tomato instead of fresh.
http://www.emilieeats.com/chickp
ea-pumpkin-coconut-curry-vegan/
This recipe is from Emilie Eats online. The only alterations I have made are by using low sodium products, kosher salt, and canned tomato instead of fresh.
http://www.emilieeats.com/chickp
ea-pumpkin-coconut-curry-vegan/

Number of Servings: 4

Ingredients

    Oil for cooking
    1 cup yellow onion, chopped
    2 garlic cloves, minced
    1 cup carrots, chopped
    1 cup Del Monte Diced Tomatoes No Salt Added, canned
    1 (15 oz.) can pumpkin puree
    1 (15 oz.) can Organic Great Value No Salt Added Garbanzo Beans Chick Peas, drained and rinsed
    1 tbsp curry powder
    1/2 tsp ground ginger
    1 tsp kosher salt
    1/4 tsp black pepper, freshly ground (I eyeball this)
    1/4 tsp turmeric, ground
    1/4 tsp ground cinnamon
    1/8 tsp ground cayenne pepper
    1 (13.5 oz.) can lite coconut milk
    1 cup water
    1/2 lime

Tips

Nutritional calculations do not include cooking oil or grain. If you want a little less spicy, don't use the lime juice. I served the curry over brown rice. Also, it took twice as long to cook the soup for me as the time given to tenderize the carrots. Keep stirring every so often to prevent burning if you find that is the case for yourself as well.


Directions

1. In large pot, heat 1 TB oil over medium heat.
2. Once hot, add the onion. Cook for 3-5 minutes until onion softens. Add garlic and cook for 1 more minute.
3. Add carrots and tomatoes, stir to combine. Add more oil to pan if necessary. Partially cover pot; cook for 5-8 minutes, until carrots are slightly tender.
4. Add pumpkin, chickpeas, curry powder, ginger, kosher salt, pepper, turmeric, cinnamon, and cayenne pepper. Stir until fully combined.
5. Pour the coconut milk and water into the pot, mix well.
6. Bring to boil, then turn down the heat and let simmer 15-20 minutes, until carrots are fully tender.
7. Serve over rice, quinoa, buckwheat, or other grain alternative; squeeze a wedge of lime over each serving.

Serving Size: 4 servings

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Member Ratings For This Recipe


  • Very Good
    Very tasty! - 7/23/19

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  • 0 of 1 people found this review helpful
    Interesting flavor profile - 3/18/19

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  • Incredible!
    Love this. A nice change from meat filled meals. - 2/24/19

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