This vegan pumpkin chickpea curry was what I have been cooking up during quarantine because I always try to have some chickpeas and coconut milk in my pantry! Super tasty and easy to meal prep as well (very easy to double this recipe!)
We’ve started to run low on produce in our fridge; we still have some carrots and onions, but some of the veggies in this recipe were starting to wilt so I figured I ought to use them up. Frozen kale has come in handy for this recipe and the cabbage I’ve been using since this gyoza I developed for Produce Made Simple back in February has been going strong! I had some canned pumpkin so I figured I’d play around with my canned goods to make this curry.
I’ve made probably a few different curry recipes (curried chickpeas, cleaning out my fridge curry, red curry mac & cheese, cheesy curry ramen, heck even curry oatmeal) and I love how versatile curry spices can be. They have a great way of marrying together so many different textures and vegetables, and enveloping so many different proteins in a comforting flavour like a warm blanket.
Eddie and I have been doing well during our quarantine, and oddly enough I feel like I haven’t really seen too much of him because I’ve still be keeping busy with online video calls, league tournaments (as in Clash for League of Legends) and working. Since we have our separate offices we still have our own spaces and I’m pretty sure he still misses me even though we’ve been home every day together haha. Even though I’ve been keeping quite busy, I have really enjoyed having him around for meals together, and he quite enjoyed this dish! Although he told me he prefers a thinner sauce, but I think there’s a time and a place for a thick and saucy curry like this, and a thinner soupier one that I normally make.
I’ll probably be making some pumpkin muffins with the leftover pumpkin puree from this recipe, and hopefully I can bake up some lemon poppyseed bread next week! I’ve been seeing so many people baking up my older recipes (especially these snickerdoodles!) and tagging me on Instagram so it’s making me want baked goods. but I hope you enjoy this quick and easy recipe for a vegan pumpkin chickpea curry! Stay tuned for baking adventures!
- 2 cups jasmine rice, cooked
- 1 tsp (5 mL) yellow curry paste
- 2 green onions, whites diced, greens cut into large chunks, separated
- 5 cloves garlic, minced
- 1 cup + 1/4 cup (250 + 60 mL) coconut milk
- 1 cup (250 mL) pumpkin puree
- 1 cup loosely packed kale, torn into bite-sized pieces
- 1 cup loosely packed chopped cabbage
- 1 can chickpeas (540 mL/19 fl oz), rinsed and drained
- 1 tbsp (15 mL) soy sauce (to taste) (use tamari to keep GF)
- Cook your rice according to your rice cooker's instructions.
- In a pot over medium heat, cook 1/4 cup (60 mL) of coconut milk to cook out the liquid. You'll be left with the coconut oil and some coconut solids.
- Add the curry paste and mash the paste to loosen into the oil.
- Add whites of the green onion and garlic and stirring frequently to prevent from burning the garlic, cooking for about 2-3 minutes until fragrant.
- Deglaze the pot with 1 cup of coconut milk, stirring to lift up the caramelization from the bottom of the pot.
- Add pumpkin puree and stir until well incorporated.
- Add your chopped cabbage, kale, and chickpeas and stir to coat in the sauce. Let cook for about 10-15 minutes until the chickpeas have softened and the cabbage is cooked through.
- Add the green onions and soy sauce, stir to incorporate, then turn off the heat.
- Serve with rice and enjoy!