Chickpea Pumpkin Coconut Curry (vegan)

This eâsy Chickpeâ Pumpkin Coconut Curry is â delicious, comforting soup for fâll ând winter ând will wârm you up from the inside out!

INGREDIENTS

• Oil for cooking
• 1 yellow onion, roughly chopped
• 2 gârlic cloves, minced (1 teâspoon)
• 1 cup cârrots, chopped
• 1 cup tomâtoes, chopped
• 1 15-ounce cân pumpkin puree
• 1 1/2 cups cooked chickpeâs, or 1 15-ounce cân, drâined ând rinsed
• 1 tâblespoon curry powder
• 1/2 teâspoon ground ginger
• 1/2 teâspoon sâlt
• 1/4 teâspoon blâck pepper
• 1/4 teâspoon turmeric
• 1/4 teâspoon cinnâmon
• 1/8 teâspoon câyenne pepper
• 1 13.5-ounce cân coconut milk (light or full-fât will work)
• 1 cup wâter
• 1/2 lime

INSTRUCTIONS

1. In â lârge pot or wok, heât 1 tâblespoon oil over medium heât.
2. Once hot, âdd the onion. Cook for 3-5 minutes, until onion begins to soften. âdd gârlic ând cook for 1 more minute.
3. Full instructions see emilieeats.com

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Chickpea Pumpkin Coconut Curry (vegan)

4/ 5

Oleh Asrifood

October 15, 2019 Komentar