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Pumpkin Coconut Curry with Chickpeas

Pumpkin Coconut Curry with Chickpeas

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Ingredients

  • 3 tbsp Oil
  • 1 Onion, medium to large
  • 1 - 2 Bell Peppers, sliced
  • 2 Jalapenos, sliced
  • 1 - 2 tbsp Garlic, minced
  • Ginger, to taste
  • 2 tsp Garam Masala
  • 1 tsp Cumin
  • 1/2 tsp Turmeric
  • Salt, to taste
  • 2 cans Chickpeas, rinsed
  • 1/2 cup Water, adjust as needed
  • 1 can Coconut Milk, shaken
  • 1 can Pumpkin Puree
  • 1/2 cup Cilantro, diced

Instructions

  • Heat oil in your Meyer frying pan and stir in chopped onion and jalapeño, cooking until onions are golden brown.
  • Then add in the bell pepper. Add ginger and garlic and cook until fragrant, then stir in garam masala, cumin, turmeric and salt.
  • Next, add in chickpeas, coconut milk, pumpkin purée, and water.
  • Simmer for 10 minutes to let the flavors meld, stir occasionally and add more water if it needed.
  • Stir in cilantro and serve over rice. 

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