Source: Slightly altered from www.emilieeats.com
Ingredients
1
onion, roughly sliced 2 cloves
garlic, minced 3
carrots, chopped 1 can
diced tomatoes (15 oz) 1 can
pumpkin (15 oz) 1 can
chickpeas/garbanzo beans (15 oz) (rinse and drain) 1 tablespoon
curry powder 1⁄2 teaspoon
ground ginger 1⁄2 teaspoon
salt 1⁄2 teaspoon
turmeric 1⁄2 teaspoon
cinnamon 1⁄8 teaspoon
cayenne pepper 1 can
coconut milk (13.5 oz) 1 cup
waterYields:
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. (Recipe #657)