Pumpkin Chickpea Curry
Cooking Times
Ingredients
- 1 tbsp avocado oil
- 1 small white onion, diced
- 2 cups unsweetened vegetable broth
- 1 15-oz can coconut milk lite
- 1 15-oz can pumpkin puree
- 1 tsp ground cumin
- 2 tsp curry powder
- 1/4 tsp Himalayan sea salt
- Pinch of black pepper
- 4 cups fresh or frozen vegetables (broccoli, bell pepper, cauliflower)
- 1/2 bag Cal-Organic Chopped Rainbow Chard
Directions
1. Add the avocado oil to a large pot over medium high heat. Once it’s warm, add the diced onion and sauté for 3-5 minutes, until it becomes translucent and fragrant.
2. Next, add vegetable broth, coconut milk, pumpkin purée, cumin, curry powder, sea salt, and black pepper. Stir everything well, then add in the vegetables of your choice.
3. Bring the mixture to a low boil over medium high heat, then reduce the heat to medium-low and allow the curry to simmer for 20-25 minutes. In the last 5 minutes, add in the chopped rainbow chard and cover to allow the chard to fully soften.
4. Serve the curry warm served by itself or over rice or quinoa.
5. Store leftovers in an airtight container in the refrigerator for up to 7 days.
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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