Name: Pumpkin Chickpea Curry
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp coconut oil; 1 null shallot (fine dice (or sub 0.25 cup red onion)); 2 null thai chili (minced (optional, for spice)); 3 cloves garlic (minced); 1 inch fresh ginger (finely minced or grated); 0.25 bunch cilantro (stems and leaves divided and finely chopped); 2 tbsp vegan thai red curry paste (check for non-vegan ingredients like shrimp paste or fish sauce); 1 tbsp palm sugar (or brown sugar); 0.5 tsp kosher salt (plus more to taste); 0.5 cup pumpkin puree; 1 ounce can coconut milk (full-fat); 0.5 cup water; 1 null red bell pepper (cut into small strips); 4 cups diced pumpkin (peeled and 1” diced (or butternut, or kabocha squash)); 1 ounce can chickpeas (rinsed and drained); null null juice of 0.5 lime (1-2 tablespoons); null null fresh rice (for serving)

Instructions

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1

Warm the coconut oil (1 tbsp) in a large sauté pan or pot with a lid over medium heat. Sauté the shallot (1), chili (2 thai), garlic (3 cloves), and fresh ginger (1 inch) for 3 minutes until lightly browned. Add the vegan thai red curry paste (2 tbsp) and cilantro (0.25 bunch) stems, sauté for an additional 1-2 minutes.
2

Stir in the pumpkin puree (0.5 cup), palm sugar (1 tbsp), kosher salt (0.5 tsp), ounce can coconut milk (1 15), and water (0.5 cup). Mix well and bring to a simmer, stirring occasionally.
3

Add the bell pepper (1 red), diced pumpkin (4 cups), and ounce can chickpeas (1 15). Mix well, cover with a lid, and bring to a rolling boil.
4

Remove the lid and simmer over medium heat for 15 to 20 minutes, stirring occasionally. The curry is finished when the pumpkin is tender and the liquid has thickened to your liking.
5

Turn off the heat and stir in the [juice of 0.5 lime], plus any additional [kosher salt] to taste if necessary. Serve over warm [fresh rice] and top with the remaining cilantro leaves.