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You can throw this curry on any grains you like, or none if you prefer, but I went with buckwheat just ’cause I had some on hand. Buckwheat just happens to be gluten-free, so despite its name, it’s totally wheat free! This curry would also be delicious over rice or quinoa.
Make this curry on a chilly, cozy, fall/winter night when all you want to do is snuggle on the couch and watch Netflix, even though we all know that’s what we want to do no matter what season it is. Either way, this curry warms you up from the inside out and is like a comforting hug you can EAT. Those are the best.
INGREDIENTS
- Oil for cooking
- 1 yellow onion, roughly chopped
- 2 garlic cloves, minced (1 teaspoon)
- 1 cup carrots, chopped
- 1 cup tomatoes, chopped
- 1 15-ounce can pumpkin puree
- 1½ cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
- 1 tablespoon curry powder
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon turmeric
- ¼ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper
- 1 13.5-ounce can coconut milk (light or full-fat will work)
- 1 cup water
- ½ lime
INSTRUCTIONS
- In a large pot or wok, heat 1 tablespoon oil over medium heat.
- Once hot, add the onion. Cook for 3-5 minutes, until onion begins to soften. Add garlic and cook for 1 more minute.
- Add the carrots and tomatoes; stir to combine. Add more oil to the pan if necessary. Partially cover the pot; cook for 5-8 minutes, until carrots become slightly tender.
- Add the pumpkin, chickpeas, curry powder, ginger, salt, pepper, turmeric, cinnamon, and cayenne pepper. Stir until fully combined.
- Pour the coconut milk and water into the pot; mix well.
- Bring to a boil, then turn the heat down to let it simmer for 15-20 minutes, until the carrots are fully tender.
- Serve over rice, quinoa, buckwheat, or other grain alternative; squeeze a wedge of lime over each serving.
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