Pumpkin Chickpea Coconut Curry

Source: Slightly altered from www.emilieeats.com

Ingredients

 
oil for cooking
1
onion, roughly sliced
2 cloves
garlic, minced
3
carrots, chopped
1 can
diced tomatoes (15 oz)
1 can
pumpkin (15 oz)
1 can
chickpeas/garbanzo beans (15 oz) (rinse and drain)
1 tablespoon
curry powder
1⁄2 teaspoon
ground ginger
1⁄2 teaspoon
salt
1⁄2 teaspoon
turmeric
1⁄2 teaspoon
cinnamon
1⁄8 teaspoon
cayenne pepper
1 can
coconut milk (13.5 oz)
1 cup
water
Yields:
Servings

Instructions

In a large pot or wok, heat 1 tablespoon oil over medium heat. Once hot, add the onion. Cook for 3-5 minutes, until onion begins to soften. Add garlic and cook for 1 more minute. Add the carrots and tomatoes; stir to combine. Add more oil to the pan if necessary. Partially cover the pot; cook for 5-8 minutes, until carrots become slightly tender.Add the pumpkin, chickpeas, curry powder, ginger, salt, pepper, turmeric, cinnamon, and cayenne pepper. Stir until fully combined.Pour the coconut milk and water into the pot; mix well. Bring to a boil, then turn the heat down to let it simmer for 15-20 minutes, until the carrots are fully tender.