Dairy-Free Pumpkin and Chickpea Curry

Ingredients

• about 450 g Pumpkin
• 1 can Chickpeas
• 1 can Coconut Milk
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Curry Powder
• 1 tsp Turmeric
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 cup Vegetable Broth
• 2 tbsp Avocado Oil
• 1/2 tsp Salt
• 2 tbsp Cilantro
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Peel, remove the seeds, and cut the about 450 g pumpkin into 2.54 cm cubes. Drain and rinse the 1 can chickpeas. Finely chop the 1 medium onion. Mince the 3 cloves garlic and grate the 1 tbsp ginger.
2. 2Heat 2 tbsp avocado oil in a large pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped 1 medium onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. 3Add the minced 3 cloves garlic and grated 1 tbsp ginger to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the 2 tbsp curry powder, 1 tsp turmeric, 1 tsp cumin, and 1 tsp coriander. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
5. 5Add the cubed about 450 g pumpkin, the drained and rinsed 1 can chickpeas, the 1 can coconut milk, and the 1/2 cup vegetable broth to the pot. Stir everything together.
6. 6Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 25-30 minutes, or until the about 450 g pumpkin cubes are fork-tender. Stir occasionally to prevent sticking.
7. 7Once the pumpkin is tender, stir in the 1/2 tsp salt. Taste and add more salt if needed.
8. 8Serve the dairy-free pumpkin and chickpea curry hot over the 4 cups cooked rice. Garnish with the 2 tbsp fresh cilantro.

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