Name: Nourishing Yellow Chickpea Pumpkin Curry With Coconut Brown Rice Recipe
Total time: 75 min
Yield: 4
Cuisine: Asian

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Nourishing yellow chickpea pumpkin curry simmered in cozy spices and served with fragrant coconut brown rice. This vegan pumpkin curry recipe is packed with plant based protein and perfect for meal prep

How to make Nourishing Yellow Chickpea Pumpkin Curry With Coconut Brown Rice Recipe

Ambitious Kitchen

Crawler

Asian

<p>Nourishing yellow chickpea pumpkin curry simmered in cozy spices and served with fragrant coconut brown rice. This vegan pumpkin curry recipe is packed with plant based protein and perfect for meal prep</p>

For the brown rice

Coconut oil

Uncooked brown rice

Water

For the curry

Cloves garlic,  minced

Freshly grated ginger

Green onions,  diced

Large carrot,  thinly sliced

Cubed fresh pumpkin or butternut squash

Small head cauliflower,  broken into florets

Yellow curry powder

Ground turmeric

Cayenne pepper,  plus more if you like it a little spicy

Lite coconut milk

Vegetarian broth

Natural creamy peanut butter

Gluten free soy sauce or coconut aminos

Salt,  plus more to taste

Freshly ground black pepper

Red bell pepper,  julienned

Chickpeas,  rinsed and drained

Frozen peas

To garnish:cilantro and chopped peanuts

To make the brown rice:add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 1 minute until fragrant. Next and 2 1/4 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes. After 45 minutes, remove pan from heat and allow rice to sit in pot with lid on for 10 minutes.

step 1

Place a large pot over medium high heat. Add in coconut oil, garlic and ginger and cook for 30 seconds, then add in green onion, carrot, cauliflower florets and cubed pumpkin. Saute for about 5 minutes until cauliflower and pumpkin begin to soften a bit.

step 2

Next, add in curry powder, turmeric and cayenne; cook spices for 30 seconds before adding in coconut milk, broth, peanut butter, soy sauce/coconut aminos and salt and pepper; stir well to combine. Allow to cook 5 minutes more, then stir in bell pepper and chickpeas; simmer over medium-low heat for 10 minutes.

step 3

Before serving, stir in frozen peas and simmer an additional minute, then taste, and adjust seasonings as necessary.

step 4

Pour into bowls or divide into meal prep containers. Garnish with cilantro and chopped peanuts.

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Nourishing Yellow Chickpea Pumpkin Curry With Coconut Brown Rice Recipe

About Nourishing Yellow Chickpea Pumpkin Curry With Coconut Brown Rice Recipe:

Ingredients for Nourishing Yellow Chickpea Pumpkin Curry With Coconut Brown Rice Recipe

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