Pumpkin Coconut Chickpea Curry

Ingredients

• 1 red onion (chopped)
• 4 cloves garlic (minced)
• 1 tablespoon grated fresh ginger
• 1 red chili (optional, minced)
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• salt and black pepper to taste
• 2-3 large carrots (chopped (2 cups))
• 30 ounces chickpeas (2 cans)
• 1 can can chopped tomatoes
• 13.5 ounces can coconut milk
• 1 1/2 cups pumpkin puree
• 1 tablespoon lemon juice
• cilantro for garnish

Instructions

1. 1

   In a large pot, saute the chopped onion, minced garlic and grated ginger in some water until the onion is soft.

2. 2

   Add in the dried chili and spices and allow the spices to cook for about 1-2 minutes until fragrant.

3. 3

   Add in the next 5 ingredients, from the chopped carrots to the chickpeas, leaving the lemon juice and cilantro for later.

4. 4

   Stir all the ingredients together well and allow the curry to come to a boil. Then reduce the heat to a simmer and allow everything to cook for about 15 minutes, or until the carrots are softened.

5. 5

   Squeeze in the lemon juice, plus more salt and pepper to taste.