Pumpkin Chickpea Curry with Coconut Jasmine Rice

---

It’s officially PUMPKIN SZN!

Curries are such a staple in the fall months. Not only from a physical standpoint to keep us warm, but also from an energetic one. When temps start to drop, energy in the body becomes more stagnant. This can throw off digestion, mood, cravings, and so much more. Fall is the best time of year to start eating more warming, nourishing foods - especially ones that are rich in healthy fats and anti-inflammatory spices to boost digestive fire.

Fall is also, of course, the best excuse to throw pumpkin into everything. And I mean everything. If you know me, you know I’m a basic B for some pumpkin recipes, but it’s actually for good reason. Eating seasonally is a cornerstone in every single ancient medical system, for reasons way beyond convenience and taste. When we eat in alignment with the seasons, we create better mind-body alignment within ourselves. We feel more balanced, energized, and in tune with our bodies - and who doesn’t want that?!

So now that you have every excuse to consume endless pumpkin recipes this fall, try out this curry. It’s packed with flavor, anti-inflammatory spices, and healthy fats to keep you nourished and satisfied.

Make it!

RECIPE:

Ingredients:

• 2 tbsp coconut oil

• 2 cloves garlic

• 2 tbsp ginger

• Veggies of choice: I used 1 large zucchini, 1 bag of frozen cauliflower florets, and green onion

• 1 can of full fat coconut milk

• ½  cup water

• 2 tbsp yellow curry powder

• 2 tbsp pumpkin

• 2 tbsp peanut or sunflower seed butter

• 2 tbsp coconut aminos

• ½ tsp turmeric

• 1 tsp red pepper flakes

• Salt & pepper

• 1 can of chickpeas

• 1 small can of green peas

• Fresh cilantro and green onion to top

• Rice

  • Jasmine rice of choice (I used an instant one)

  • 2 tbsp full fat coconut milk

  • 1 tbsp coconut oil

Directions:

• Chop veggies and cook in 2 tbsp coconut oil, garlic, and ginger over medium heat until soft, about 10 minutes. 

• Add in remaining ingredients, bring to a boil, and let simmer for 20-30 minutes or until desired thickness.

• Cook rice according to package instructions in both water and coconut milk. When finished, fluff with a fork and stir in coconut oil.

• Top curry with fresh cilantro and additional green onion and serve with coconut rice.

Enjoy!