Dinner, Lunch, Vegan
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Coconut Chickpea Pumpkin Curry

With fall upon us and winter around the corner, choosing seasonal foods with a warming touch is a wholesome way to fill your heart and soul with some plant-based goodness. I shared this dish at a Friendsgiving party this year and the bowl was scraped clean! It’s quick, packed with Far East-inspired flavors, and will definitely be on my list of go-to potluck/holiday party dishes for a long time!

Vegan Coconut Chickpea Pumpkin Curry

▸ Vegan, Jain, Vegetarian, Gluten-free

Makes: 4-6 servings
Total Time: 15 minutes prep, 20 minutes cook

Ingredients: ⠀
1 can full fat coconut milk⠀
1 can pumpkin purée ⠀
1 small zucchini, chopped ⠀
1/2 medium cauliflower, chopped into florets⠀
1 cup butternut squash, cubed⠀
1 cup chickpeas ⠀
1 medium red bell pepper, cut into strips⠀
Coconut oil⠀
Juice of 1 lemon⠀
2 tbsp yellow curry spice (DIY recipe below)
2 bay leaves
1 tsp asafetida powder⠀
Cilantro, cashews or pumpkin seeds to garnish⠀
Homemade Yellow Curry Spice Mix: 
1 tsp turmeric
3 tsp ground coriander 
2 tsp ground cumin
2 tsp ginger 
1 tsp lemongrass
1 tsp fresh ground pepper 
2 tsp red chili or cayenne
1/2 tsp pinch of ground clove

Pro tip: spice mixes are much more aromatic if you lightly toast them on stovetop for 2-3 minutes before storing in an air tight container. You can even toast them whole and then grind them.


Add coconut oil to pan on medium heat with yellow curry spice mix, asafetida powder, and bay leaves for 2 minutes or until aromatic. Add your veggies and sauté for about 5-7 minutes. Mix in the pumpkin puree and coconut milk. Squeeze some fresh lemon juice and simmer for another 7-10 minutes. Add water as needed to achieve desired consistency. Top off with salt and pepper to taste. Garnish with pumpkin seeds, cashews, and cilantro and serve with rice, noodles, or a rustic bread! 

If you like this recipe and want to stay updated when the next one publishes, subscribe to Pinki’s Palate below!

Try this Vegan Pumpkin Chickpea Coconut Curry recipe! @pinkispalate #plantbased

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  • LIVE Webinar + Cooking Demo: TODAY!

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    It’s a 3-day weekend and I’ve got something AWESOME in store for your afternoon today… Pinki’s Palate will be LIVE today for a free cooking webinar on Compassionate Cooking with Pinki’s Palate <<< RSVP here and head to the Young Jains of America site for the live stream at 3 pm EST on May 27th, 2017! This webinar is for anyone interested in pursuing a healthy, compassionate lifestyle through a plant-based diet. We’ll cover simple cooking tips, how to shop healthy and stock a Jain kitchen, demo some easy recipes, and answer your questions! We look forward to seeing you there. In the meantime, here is a little trailer to get you excited about cooking Thanks for all of the support and please subscribe to my YouTube channel!

  • Mexican Masala Jackfruit

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I am a Board Certified Physician Assistant with a passion for helping others achieve their optimal health through a plant-based lifestyle. On this blog, I share simple recipes, wellness tips, and ways to practice compassionate living rooted in Jain values of non-violence, non-attachment, and non-absolutism.

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