Pumpkin and Chickpea Curry with Coconut Rice

Ingredients

• 1 small Pumpkin
• 1 can Chickpeas
• 1 can Coconut Milk
• 1 cup Brown Rice
• 1/4 cup Coconut Flakes
• 1 medium Onion
• 1 tablespoon Ginger
• 2 cloves Garlic
• 2 tablespoons Curry Powder
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Cumin
• 1 tablespoon Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Prepare your ingredients: Peel, remove the seeds from, and cut the 1 small pumpkin into 1-inch cubes. Rinse and drain the 1 can chickpeas. Finely chop the 1 medium onion, mince the 1 tablespoon ginger, and mince the 2 cloves garlic.
2. 2In a large, heavy-bottomed pot, heat the 1 tablespoon olive oil over medium heat (350°F/175°C). Add the chopped onion, minced ginger, and minced garlic. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
3. 3Add the 2 tablespoons curry powder, 1/2 teaspoon turmeric, and 1/2 teaspoon cumin to the pot. Cook for 1 minute, stirring constantly, until fragrant.
4. 4Add the cubed pumpkin and the drained chickpeas to the pot. Pour in the 1 can coconut milk and stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the pumpkin is fork-tender.
5. 5While the curry is cooking, prepare the coconut rice. In a medium saucepan, combine the 1 cup brown rice with 1 cup of water and 1 cup of coconut milk (from the remaining amount if any, or use additional coconut milk if needed to reach 2 cups liquid total). Add 1/4 teaspoon of the 1/2 teaspoon salt and the 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the liquid is absorbed and the rice is tender. Stir in the 1/4 cup coconut flakes once the rice is cooked.
6. 6Taste the curry and add the remaining 1/4 teaspoon salt if needed. Serve the pumpkin and chickpea curry spooned over the fluffy coconut rice. Garnish with additional coconut flakes if desired.

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