Pumpkin Curry with Chickpeas: a hearty and flavorful vegan dish. Pumpkin Recipes, Hotpot, Coconut Curries, Food, Pumpkins, Pumpkin Curries, Pumpkin Curry, Chickpeas, Hot Pots
|1 400g can||Chickpeas|
|3 large stalks||Lemongrass|
|1 large handful||Mint, leaves|
|1 piece||Pumpkin or a small squash|
|1 400ml can||Coconut milk, reduced-fat|
|3 tbsp||Thai yellow curry paste|
|250 ml||Vegetable stock|
Baking & Spices
|1 tbsp||Mustard seed|
Oils & Vinegars
|1 tbsp||Sunflower oil|
Bread & Baked Goods
Cucumber & Chick Pea salad:3 tablespoons olive oil 1 (16 ounce) can BUSH’S® Garbanzo Beans, drained 1/2 cup tomato, chopped 1/4 cup red onion, minced 1 rib celery, sliced 1 cucumber, chopped 1 teaspoon garlic, minced 2 tablespoons fresh dill, chopped 1 1/2 teaspoons red wine vinegar 1/2 lemon, juiced 1/2 lime, juiced cracked black pepper to taste 1 tablespoon fresh parsley, chopped
9/25/13. Chickpea Curry. Really good. Roasted caul. until it was nicely browned. Added some veggie stock to the water and kale instead of spinach. Delicious over brown rice (didn't have basmati). Vegan loved it.
chickpea curry - I changed this a lot, but you've got to give them credit for using chickpeas, which I loved. Okay, this will be gross if you use coconut yogurt. Use coconut milk instead. I also added a can of tomatoes, a small can of tomato sauce and 3tbsp sugar. THEN it was delicious! You could also do coconut milk with pureed mango for a delicious curry as well.
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