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Chickpea and Pumpkin Curry [Vegan]
The sweetness of the pumpkin goes great with spicy foods and vibrant dishes, like curries. Pumpkin is a great source of fiber and also has fewer carbs than potatoes, which are traditionally used for this dish. Recipe Credit: Elizabeth Blau Photo Credit: Bill Milne
Ingredients You Need for Chickpea and Pumpkin Curry [Vegan]
How to Prepare Chickpea and Pumpkin Curry [Vegan]
- Cut the pumpkin into quarters and season with vegetable oil, salt and pepper.
- Roast at 350F for 10 minutes, then cool down.
- Remove skin and seeds and cut into 1” dice.
- In a medium-sized pot, sweat onions, lemongrass, ginger and carrots for 4 minutes without color.
- Add curry powder and turmeric and toast for 1 minute.
- Deglaze with white wine and add tahini.
- Add diced pumpkin, chickpeas and peppers and top with coconut milk.
- Bring to a boil and simmer slowly for 15 minutes until all vegetables are soft.
- Season with salt and pepper and serve in a bowl. Garnish with fresh cilantro.
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