Easy Peasy Pumpkin Curry

"This curry can be made in 15 minutes, perfect for a week night dinner. Plus, it's very allergy and diet friendly. Vegans, Vegetarians, Celiacs, lactose intolerant, and Weight Watchers rejoice!"
 
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photo by AllergyGirl photo by AllergyGirl
photo by AllergyGirl
Ready In:
22mins
Ingredients:
12
Serves:
4
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ingredients

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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">
 
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