Nourishing Yellow Chickpea Pumpkin Curry

By Ellie

2 Person

75 Minutes

0 Calories

Nourishing yellow chickpea pumpkin curry simmered in cozy spices and served with fragrant coconut brown rice. This vegan curry recipe is packed with plant-based protein and perfect for meal prep! This dish can be used not only as a pumpkin recipe but also as a healthy recipe、easy dinner recipes、lunch recipes、quick recipes、breakfast recipes、appetizers recipes.

Ingredients

For the curry:

To garnish: cilantro and chopped peanuts
½ cup frozen peas
1 (15 ounce) can chickpeas, rinsed and drained
1 red bell pepper, julienned
Freshly ground black pepper
1/2 tsp. salt, plus more to taste
1 tbsp. gluten-free soy sauce or coconut aminos
2 tbsp. natural creamy peanut butter
1 cup vegetarian broth
1 (15 ounce) can lite coconut milk
¼ tsp. cayenne pepper, plus more if you like it a little spicy
½ tsp. ground turmeric
1 tbsp. yellow curry powder
1 small head cauliflower, broken into florets (3-4 cups)
2 cups cubed fresh pumpkin or butternut squash
1 large carrot, thinly sliced
1 bunch green onions, diced
1 tbsp. freshly grated ginger
3 cloves garlic, minced
½ tbsp. coconut oil

For the brown rice:

2 ¼ cups water
1 cup uncooked brown rice
1 tsp. coconut oil

Method

01

To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 1 minute until fragrant. Next and 2 1/4 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes. After 45 minutes, remove the pan from heat and allow the rice to sit in the pot with the lid on for 10 minutes.
02

Place a large pot over medium-high heat. Add in coconut oil, garlic, and ginger and cook for 30 seconds, then add in green onion, carrot, cauliflower florets and cubed pumpkin. Saute for about 5 minutes until cauliflower and pumpkin begin to soften a bit.
03

Next, add in curry powder, turmeric, and cayenne; cook spices for 30 seconds before adding in coconut milk, broth, peanut butter, soy sauce/coconut aminos and salt and pepper; stir well to combine. Allow to cook 5 minutes more, then stir in bell pepper and chickpeas; simmer over medium-low heat for 10 minutes.
04

Before serving, stir in frozen peas and simmer an additional minute, then taste, and adjust seasonings as necessary.
05

Pour into bowls or divide them into meal prep containers. Garnish with cilantro and chopped peanuts.

Related Tags

Nourishing Yellow Chickpea Pumpkin Curry

4.6

( By Ellie )

01 Information

Grade easy
Serving 2 servings
Prep Time 15 Mins
Cook Time 60 Mins
Total Time 75 Mins

02 Ingredients

For the curry:

To garnish: cilantro and chopped peanuts

½ cup frozen peas

1 (15 ounce) can chickpeas, rinsed and drained

1 red bell pepper, julienned

Freshly ground black pepper

1/2 tsp. salt, plus more to taste

1 tbsp. gluten-free soy sauce or coconut aminos

2 tbsp. natural creamy peanut butter

1 cup vegetarian broth

1 (15 ounce) can lite coconut milk

¼ tsp. cayenne pepper, plus more if you like it a little spicy

½ tsp. ground turmeric

1 tbsp. yellow curry powder

1 small head cauliflower, broken into florets (3-4 cups)

2 cups cubed fresh pumpkin or butternut squash

1 large carrot, thinly sliced

1 bunch green onions, diced

1 tbsp. freshly grated ginger

3 cloves garlic, minced

½ tbsp. coconut oil

For the brown rice:

2 ¼ cups water

1 cup uncooked brown rice

1 tsp. coconut oil

03 Method

Step 1

To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 1 minute until fragrant. Next and 2 1/4 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes. After 45 minutes, remove the pan from heat and allow the rice to sit in the pot with the lid on for 10 minutes.

Step 2

Place a large pot over medium-high heat. Add in coconut oil, garlic, and ginger and cook for 30 seconds, then add in green onion, carrot, cauliflower florets and cubed pumpkin. Saute for about 5 minutes until cauliflower and pumpkin begin to soften a bit.

Step 3

Next, add in curry powder, turmeric, and cayenne; cook spices for 30 seconds before adding in coconut milk, broth, peanut butter, soy sauce/coconut aminos and salt and pepper; stir well to combine. Allow to cook 5 minutes more, then stir in bell pepper and chickpeas; simmer over medium-low heat for 10 minutes.

Step 4

Before serving, stir in frozen peas and simmer an additional minute, then taste, and adjust seasonings as necessary.

Step 5

Pour into bowls or divide them into meal prep containers. Garnish with cilantro and chopped peanuts.

04 Author