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.

Directions:

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! 

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

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