Pumpkin Curry with Chickpeas: a hearty and flavorful vegan dish. Pumpkin Recipes, Coconut Curry, Hotpot, Food, Pumpkin Curries, Pumpkins, 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
Eating this as I type! It's pretty easy to make and very tasty. The recipe is so basic that you could change it up - I'm thinking about adding onion next time. I also used quinoa instead of rice and regular plain yogurt instead of soy yogurt made with coconut milk. Happy eating!
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.
Chocolate Chip Cheesecake Bars with a graham cracker base, creamy cheesecake filling and delicious cookie crunch.