Easy Peasy Pumpkin Curry
12 ingredients
8 steps
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 onion, diced
- 3 garlic cloves, minced
- 1 (15 ounce) can garbanzo beans
- 1 (15 ounce) can coconut milk
- 1 (10 ounce) package frozen peas
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 tablespoon cumin
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 lemon
Directions
-
1Heat large sauce pan, wok or dutch oven with oil.
-
2Add onions and cook until they are translucent.
-
3Add garlic and spices, stirring constantly.
-
4Add 1/2 cup water to the pan, and let evaporate until onions and spices look caramelized.
-
5Add coconut milk, and bring to a slow boil.
-
6Add garbanzo beans and peas, and continue cooking until heated through.
-
7Add sugar to taste.
-
8Serve over rice with lemon slices.
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