Pumpkin Butter Chickpeas
This comforting and creamy vegan pumpkin curry is a flavorful twist on a classic Indian dish. Tender chickpeas are simmered in a rich, spiced pumpkin and coconut milk sauce, creating a warming meal that comes together in just 30 minutes. Perfect when served over fluffy steamed rice with a side of warm naan.
Instructions
- 1
Heat the extra virgin olive oil (2 tbsp) in a large skillet over medium heat. Add the medium yellow onion (0.5) and cook for 5 minutes until fragrant.
- 2
Add the garlic (4 clove) and fresh ginger (2 inch), cooking for another 2 minutes.
- 3
Stir in the garam masala (1 tbsp), yellow curry powder (2 tsp), ground turmeric (0.5 tsp), cayenne pepper (1 tsp), and a pinch each of [null null salt pepper]. Cook for 1 minute until fragrant.
- 4
Add the chickpeas (2 can) and toss to coat thoroughly with the spices. Cook for 5 minutes.
- 5
Stir in the coconut milk (1 can), pumpkin puree (1 cup), tomato paste (2 tbsp), plant butter (2 tbsp), and 0.5 cups of water. Simmer for 5 minutes until the sauce has thickened slightly.
- 6
Remove from the heat and stir in the fresh cilantro (0.25 cup). Season with additional [null null salt pepper] to taste. Serve the chickpeas over [null null rice] with [null null vegan naan] and extra cilantro.
Nutrition Facts
Per portion