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Fall Coconut Curry
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Fall Coconut Curry

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

TOOLS and EQUIPMENT
Measuring Cups and Spoons
Cutting Board
Knife
Peeler
Medium Pot
Ming Spoon
YEILD: 4 Servings

Ingredients

  • 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 

Directions

  • 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 the pot lid on for 3-4 minutes. 
  • Stir in the pumpkin and milk. 
  • Allow to simmer on low heat with the 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 

Notes

  • Tasty Tip: For best flavor, allow time to pass before eating so that the seasoning can develop in the curry.