400 degrees,
our kitchen is a furnace. I just sweat and cook, sweat and cook– not a good combo. The slow cooker kept so much heat trapped, it was fantastic.
3 cups
pureed. The puree thickens the curry very nicely.
Place the pumpkin in a bowl, add the curry paste and toss well to coat the pumpkin evenly. Meanwhile, heat the remaining oil in a frying pan, add the coated pumpkin and fry for 5 minutes until golden. Add to the tomato sauce with the chickpeas, cover and cook for 20 minutes until the pumpkin is tender. Peel the banana, slice thickly and stir into the curry 5 mins before the end of the cooking time. 1 1/4 lbs pumpkin, peeled, seeded and cubed (about 2 1/2 cups). 2 tablespoons hot curry paste
Although I may have not stuck to my one vegan dinner a week rule, I have managed to cook this delicious vegancurry, even if I did tuck into a big bowl of ice cream after
Creamy Curried Garbanzos (gluten free, vegan). Creamy Curried Chickpeas can be prepared as a tasty filling for tacos or with abundant sauce to pour over rice or quinoa
But today I was full of energy and made this delicious Coconut milk chickpeascurry, if you know me you know that I love chickpeas and I cannot get enough of them
Still – if you consider that it isn’t really rice but, rather just grated cauliflower, that added decadence of the coconut milk & curry paste are not that bad
![Vegan Pumpkin Chickpea Curry [veg] [v] [gf]](http://cdn.mytaste.org/i?u=group2%2FM00%2F67%2FAB%2FCgAIN1gZEUiAJYesAALGV2OW47g366.jpg&w=640)
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