A good meal is especially satisfying, when you’re tired from a long day. This vegan pumpkin curry dish is easy to prepare, since it calls for ingredients that I generally have on hand.
We often think of pumpkin in the Fall, when it shows up as pie, bread and other desserts. However, I prefer pumpkin in savory dishes. Pumpkin is a vegetable, so it goes well with savory flavors like onion and garlic.
This is a feel good skillet meal that my family loves, so I make it often.
Vegan Pumpkin Curry Recipe
2T Coconut Oil
1 Medium Onion, chopped
4 cloves Garlic, chopped
2T Ginger, chopped
2 cans Garbanzo Beans (aka Chickpeas)
1 can Pumpkin
1 t Turmeric
1 t Cumin
1 T Parsley
1 cup Coconut Milk
Salt to taste
Heat oil in a skillet. Then add onion and garlic and cook for a couple minutes on high until onions are translucent.
Add garbanzo beans including the liquid (aquafaba) from the can, and then reduce heat low. Simmer for 5-7 minutes.
Stir in additional ingredients and simmer for another 3 minutes.
Serve with bread or rice.
Check out my other vegetarian recipes, so you can get more kitchen inspiration.