Pumpkin coconut chickpea curry recipe for four
Recipe shopping list — copy the items into Valedo.
This meatless curry serves four over rice. It uses pumpkin puree for a creamy sauce instead of dairy.
Ingredients
Basmati rice
1 1/2 cups
Coconut oil
1 tablespoon
Yellow onion
1
Garlic cloves
3
Fresh ginger
1 tablespoon, grated
Red curry paste
2 tablespoons
Pumpkin puree
1 can (15 ounces)
Coconut milk
1 can (13.5 ounces)
Canned chickpeas
2 cans (15 ounces each)
Vegetable broth
1 cup
Baby spinach
5 ounces
Lime
1
Fresh cilantro
1/4 cup
How to make it
- Cook rice according to package directions. 2. Sauté onion, garlic, and ginger in coconut oil. 3. Stir in curry paste for 1 minute. 4. Add pumpkin, coconut milk, chickpeas, and broth; simmer 15 minutes. 5. Wilt in spinach. 6. Serve over rice with lime and cilantro.
FAQ
Who is "Pumpkin coconut chickpea curry recipe for four" for?
This meatless curry serves four over rice. It uses pumpkin puree for a creamy sauce instead of dairy.
What do I need to buy for "Pumpkin coconut chickpea curry recipe for four"?
This list has 13 items, including Basmati rice, Coconut oil, Yellow onion, and Garlic cloves. Cross off what you already own, then buy the rest.
Do I need every item on "Pumpkin coconut chickpea curry recipe for four"?
No. Use it as a starting checklist for Pumpkin coconut chickpea curry recipe for four. Cross off what you already have—often that includes Basmati rice—and add anything your situation still needs.
Does "Pumpkin coconut chickpea curry recipe for four" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Cook rice according to package directions. 2. Sauté onion, garlic, and ginger in coconut oil. 3. Stir in curry paste for 1 minute. 4. Add pumpkin, coconut milk, chickpeas, and broth; simmer 15 minutes. 5. Wilt in spinach. 6. Serve over rice with li…
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