Ingredients
- 2 15.5 oz cans of chickpeas, drained & rinsed
- 1 13.5 oz can full-fat coconut milk
- 3 tbsp plant-based butter
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 1- inch piece ginger, grated
- ½ cup canned, crushed tomatoes
- ¼ cup pumpkin purée
- ½ tsp garam masala
- 1 tsp ground cumin
- ¼ tsp turmeric
- ½ tsp cayenne (can reduce to 1/4 if you’re sensitive to spice)
- Kosher salt
- Fresh cilantro, for garnish
Recipe
- Heat a large skillet over medium heat. Add the vegan butter and swirl it in the pan until it melts and bubbles start to form.
- Add the onions and cook in the butter for about 3-5 mins or until the onion becomes lightly brown.
- Add garlic and ginger and cook with the onions.
- Add the garam masala, cumin, turmeric, cayenne, and kosher salt.
- Cook the spices with the onions for about 2 mins.
- Add the tomatoes and cook until they darken and color and begin to reduce about 5 mins.
- Add the pumpkin purée and stir to incorporate — sauté for a couple of minutes.
- Add coconut milk, and cook with the tomatoes for about 5 mins.
- Season to taste with salt.
- Transfer to a blender and blend the curry for a creamy, smooth consistency.
- Transfer the curry back to the pan and cook for 10 minutes on medium-low until it reduces slightly.
- Finally, add the chickpeas. Simmer for 5-10, garnish with cilantro, and serve with naan and/or rice.
- Enjoy!
