By no means is the curry meaty, but if you love pumpkin, it is an excellent vegetarian option.
Ingredients
3 tbsp oil
1 large yellow onion
2 jalapeno peppers
1 tbsp grated ginger
4 crushed garlic cloves
1.5 tsp garam masala
1 tsp cumin
0.5 tsp turmeric
2 cans of 15 oz chickpeas
15 oz coconut milk
14 oz pumpkin puree
1.5 tsp salt
3 tbsp fresh lime juice
Preparation
Sautee the onion on the vegetable oil. Add the garlic and ginger and minced jalapeno (seeds in, if you like things spicy).
Add the spices and cook for a few minutes for the flavor to bloom.
Add the coconut milk, chickpeas, and pumpkin puree. Simmer together for a few minutes. Add the lime juice and serve over rice.
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