Easy Peasy Pumpkin Curry
photo by AllergyGirl
- Ready In:
- 22mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 (15 ounce) can pumpkin puree
- 1 onion, diced
- 3 garlic cloves, minced
- 1 (15 ounce) can garbanzo beans
- 1 (15 ounce) can coconut milk
- 1 (10 ounce) package frozen peas
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 tablespoon cumin
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 lemon
directions
- Heat large sauce pan, wok or dutch oven with oil. Add onions and cook until they are translucent.
- Add garlic and spices, stirring constantly.
- Add 1/2 cup water to the pan, and let evaporate until onions and spices look caramelized.
- Add coconut milk, and bring to a slow boil.
- Add garbanzo beans and peas, and continue cooking until heated through.
- Add sugar to taste.
- Serve over rice with lemon slices.
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RECIPE SUBMITTED BY
<img src="http://thomasfarmproject.com/wp-content/uploads/wppa/27.jpg" border="0" width=320>
New mother and gardener with wheat, dairy, and soy allergies. Also hypoglycemic. Looking for some easy recipes to help me survive!
In addition, I'm interested in ways to live, eat and cook sustainably.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">