Description
Need a little comfort food? This creamy, vegan curry offers all the warmth and satisfaction of a slow-cooked meal without the waiting around. Made with a combination of chickpeas, winter squash, broccoli, and light coconut milk, this dish is a delicious way to warm up on a cold day.
Ingredients
Units
Scale
- 1 red bell pepper
- 1/2 large white onion
- 4 cloves garlic
- 2 cups winter squash or pumpkin
- 15 oz chickpeas (1 can)
- 1 tbsp canola oil
- 2 cups broccoli florets
- 1 cup low sodium vegetable broth
- 15 oz light coconut milk (1 can)
- 1/2 tsp salt
- 4 tsp curry powder
- Lime wedges
- Fresh cilantro
Instructions
- Slice the bell pepper and onion into thin strips.
- Crush and mince the garlic.
- Peel the squash/pumpkin and chop into 1-inch (2.5cm) cubes
- Drain and rinse the chickpeas.
- Add the canola oil, bell pepper, onion and garlic to a large pot and place on the stove. Turn the stove on to medium heat and sauté until the onion is soft and translucent.
- Add the squash/pumpkin to the pot, and sauté for another 3-5 minutes.
- Add the chickpeas, broccoli, broth, coconut milk, salt and curry powder to the pot.
- Cover and simmer over medium heat for 20 minutes or until the pumpkin/squash is tender.
- Remove the lid and simmer for another 3-5 minutes uncovered to thicken the sauce.
- Top with finely chopped cilantro and a squeeze of lime juice.