Easy Pumpkin Chickpea Curry (Vegan)

frommybowl.com

Ybridget

1 tablespoon coconut oil

1 shallot fine dice (or sub ¼ cup red onion)

2 thai chilis or 1 serrano pepper minced (optional, for spice)

3 cloves of garlic minced

1 " piece fresh ginger finely minced or grated

¼ bunch cilantro stems and leaves divided and finely chopped

2 to 4 tablespoons thai red curry paste*

1 tablespoon palm sugar or brown sugar

½ teaspoon kosher salt plus more to taste

½ cup unsweetened pumpkin puree

1 15 ounce can full-fat coconut Milk

½ cup 80 ml water

1 red bell pepper cut into small strips

3 to 4 cups peeled and 1” diced pumpkin butternut, or kabocha squash

1 15- ounce can chickpeas rinsed and drained

Juice of ½ lime 1 to 2 tablespoons

Fresh rice for serving

Directions at frommybowl.com

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