Fall Coconut Curry | Veggiecation© a Culinary-Nutrition Education Program About Vegetables
Tuesday, 10 November 2015 12:42

Fall Coconut Curry

Measuring Cups and Spoons
Cutting Board
Medium Pot
Ming Spoon
YEILD: 4 Servings
4 tablespoons of coconut oil 
1/2 medium yellow onion, chopped
3-4 cloves of garlic 
1/4 teaspoon whole cumin seed 
1 inch of ginger root, cut into several chunks 
1 inch of turmeric root, cut into several chunks
1 teaspoon yellow curry powder 
1 teaspoon ground cumin 
2 cans of chickpeas, drained and rinsed
2 sweet potatoes, diced
4 oz of pumpkin purée 
1/4 cup milk of choice (almond, coconut, or cows) 
1/2 lime, juiced 
Salt to taste 
In a medium size pot, cook onions and garlic in oil. Simmer for 4-5 minutes on medium heat. 
Add cumin seeds, ginger, turmeric, curry, ground cumin and salt. Stir and simmer for 2 minutes. 
Add chickpeas and sweet potato. Stir and simmer with pot lid on for 3-4 minutes. 
Stir in the pumpkin and milk. 
Allow to simmer on low heat with lid on for 10 to 15 minutes, stirring occasionally. 
Remove from heat and stir in lime juice. 
Adjust seasoning. 
Serve hot over brown basmati rice, your grain or on its own. 
Optional: top with chopped cilantro and red pepper flakes 
(Tasty Tip: For best flavor, allow time to pass before eating so that the seasoning can develop in the curry.) 

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