Chickpea and pumpkin curry

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Pumpkin Curry - The Plant Based School

Pumpkin curry combines tender pumpkin pieces with nutritious chickpeas and a rich, creamy, aromatic tomato and coconut-based sauce.The recipe is easy to make in one pot in about 40 minutes. Comforting, vibrant, and with a perfect balance of sweet, tangy, and aromatic flavors, it’s ideal for a weeknight dinner with friends and family.

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gaia franzini
Recipe: Pumpkin and Chickpea Coconut Curry Essen, Pie, Vegan Fall Recipes, Chicken And Vegetable Bake, Gourmet Sausage, Pumpkin Coconut, Chickpea Coconut Curry, Fall Vegan Recipes, Pumpkin Curry

Recipe: Pumpkin and Chickpea Coconut Curry

Roasting the pumpkin first makes this curry flavourful and naturally sweet. Like many curries, this one tastes better the next day. Recipe and photos: Elien Lewis INGREDIENTS ½ cup coconut oil, melted 500g peeled and cubed pumpkin 3 cloves garlic 4cm fresh ginger 2 teaspoons cumin seeds 1½ teaspoons coriander seeds 6 cardamom pods (husks removed, seeds only) ½ teaspoon chilli powder 1 teaspoon garam masala 1 teaspoon ground turmeric 2 tablespoons tomato paste ¼ cup desiccated coconut 1 large…

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