Vegan Pumpkin Chickpea Curry
This vegan pumpkin chickpea curry is easily adaptable to whatever you have in your pantry and is a tasty way to throw together a super simple dinner. Great for meal prep and to freeze for later!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups jasmine rice (cooked)
- 1 tsp 5 mL yellow curry paste
- 2 green onions (whites diced, greens cut into large chunks, separated)
- 5 cloves garlic (minced)
- 1 cup + 1/4 cup (250 + 60 mL coconut milk)
- 1 cup 250 mL pumpkin puree
- 1 cup loosely packed kale (torn into bite-sized pieces)
- 1 cup loosely packed chopped cabbage
- 1 can chickpeas (540 mL/19 fl oz, rinsed and drained)
- 1 tbsp 15 mL soy sauce (to taste) (use tamari to keep GF)
Instructions
- 1
Cook your rice according to your rice cooker's instructions.
- 2
In a pot over medium heat, cook 1/4 cup (60 mL) of coconut milk to cook out the liquid. You'll be left with the coconut oil and some coconut solids.
- 3
Add the curry paste and mash the paste to loosen into the oil.
- 4
Add whites of the green onion and garlic and stirring frequently to prevent from burning the garlic, cooking for about 2-3 minutes until fragrant.
- 5
Deglaze the pot with 1 cup of coconut milk, stirring to lift up the caramelization from the bottom of the pot.
- 6
Add pumpkin puree and stir until well incorporated.
- 7
Add your chopped cabbage, kale, and chickpeas and stir to coat in the sauce. Let cook for about 10-15 minutes until the chickpeas have softened and the cabbage is cooked through.
- 8
Add the green onions and soy sauce, stir to incorporate, then turn off the heat.
- 9
Serve with rice and enjoy!