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Burmese Pumpkin and Chickpea Curry

A warming and aromatic Burmese curry featuring tender pumpkin and protein-rich chickpeas in a flavorful tomato-based sauce, infused with ginger, garlic, and spices. Naturally vegan and gluten-free.

15m prep + 40m cook4 servings
420 cal|16g protein|60g carbs|15g fat|12g fiber

Ingredients

  • 2 cups Pumpkin (cubed)
  • 1 can (15 oz) Chickpeas (canned)
  • 2 tbsp Coconut Oil
  • 1 medium Onion
  • 2 cloves Garlic
  • 1 inch Ginger
  • 1 tsp Turmeric Powder
  • 0.5 tsp Chili Powder
  • 1 tsp Garam Masala
  • 1 can (14.5 oz) Diced Tomatoes
  • 1/2 cup Coconut Milk
  • 1/2 cup Vegetable Broth
  • 1 tbsp Lime Juice
  • 1 tbsp Coconut Aminos
  • 2 tbsp Fresh Cilantro

Instructions

  1. 1Heat coconut oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
  2. 2Add turmeric powder, chili powder, and garam masala. Cook for 1 minute.
  3. 3Stir in diced tomatoes, vegetable broth, and coconut milk. Bring to a simmer.
  4. 4Add pumpkin and chickpeas. Simmer for 25-30 minutes, or until pumpkin is tender.
  5. 5Stir in lime juice and coconut aminos.
  6. 6Garnish with fresh cilantro and serve hot with rice or quinoa.

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