Chickpea Pumpkin Coconut Curry (Vegan)
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Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 249.6
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 417.4 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 5.9 g
- Protein: 8.1 g
View full nutritional breakdown of Chickpea Pumpkin Coconut Curry (Vegan) calories by ingredient
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: 6
Ingredients
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1 yellow onion, diced
2 garlic cloves, minced
1 cup carrots, thinly sliced or chopped
1 cup Market Pantry Petite Diced Tomatoes, drained
1 (15 oz) can Market Pantry 100% Pure Pumpkin
1 (15 oz) can Tio Franco Chickpeas, drained and rinsed
1 tablespoon curry powder
1/2 tsp ground ginger
1/2 tsp salt, or kosher salt
1/2 tsp freshly ground black pepper (eye ball it)
1/4 tsp turmeric
1/4 tsp ground cinnamon
1/8 tsp ground cayenne pepper
1 (13.5 fl. oz.) can Goya Coconut Milk
1 cup of water, or low-sodium chicken or vegetable broth
1/2-1 lime per serving
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: 6 servings
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: 6 servings
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