Creamy Pumpkin Cauliflower Curry with Chickpeas

🧂 Ingredients

• 1 tbsp coconut oil
• 1 cup sliced onion
• 4 cloves garlic

  chopped
• 1 tbsp chopped ginger
• 3 cups cauliflower florets
• 1 can chickpeas

  rinsed
• 1 cup vegetable stock
• 1 cup coconut milk
• 3/4 cup pumpkin purée
• 1.5 tbsp curry powder
• 1/2 tsp salt
• 1 tsp turmeric
• pinch black pepper
• Juice from 1/2 a lime
• Fresh cilantro and extra lime for serving

Instructions

• 1 In a medium pot over medium heat melt coconut oil. Add onions, garlic, and
  ginger and cook for 5 minutes until onions are tender.
• 2 Add cauliflower, chickpeas, and vegetable stock. Simmer partially covered for 5
  minutes.
• 3 Remove cover add coconut milk, pumpkin, curry powder, salt, turmeric, and black
  pepper. Stir well to combine. Cook for 10 minutes, stirring every few minutes.
• 4 Remove from heat, stir in lime juice.
• 5 Serve over rice with fresh cilantro and lime wedges.

Nutrition Info