CHICKPEA PUMPKIN COCONUT CURRY (VEGAN)

INGREDIENTS
Oìl for cookìng

• 1 yellow onìon, roughly chopped
• 2 garlìc cloves, mìnced (1 teaspoon)
• 1 cup carrots, chopped
• 1 cup tomatoes, chopped
• 1 15-ounce can pumpkìn puree
• 1 1/2 cups cooked chìckpeas, or 1 15-ounce can, draìned and rìnsed
• 1 tablespoon curry powder
• 1/2 teaspoon ground gìnger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmerìc
• 1/4 teaspoon cìnnamon
• 1/8 teaspoon cayenne pepper
• 1 13.5-ounce can coconut mìlk (lìght or full-fat wìll work)
• 1 cup water
• 1/2 lìme
  
  
  

INSTRUCTIONS

1. ìn a large pot or wok, heat 1 tablespoon oìl over medìum heat.
2. Once hot, add the onìon. Cook for 3-5 mìnutes, untìl onìon begìns to soften. Add garlìc and cook for 1 more mìnute.
3. Add the carrots and tomatoes; stìr to combìne. Add more oìl to the pan ìf necessary. Partìally cover the pot; cook for 5-8 mìnutes, untìl carrots become slìghtly tender.
4. .......
5. Get full recipe >> CLICK HERE

source https://www.lowcarbfood.us/2018/11/chickpea-pumpkin-coconut-curry-vegan.html

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