18-Minute Pantry Chickpea Pumpkin Curry (oil-free option) by @cookingforpeanuts 🌱
1 tablespoon olive oil or vegetable broth
1 shallot, small dice
2 teaspoons grated ginger
2 tablespoons Thai red curry paste
1 (15-ounce) can pumpkin puree
1 cup vegetable broth
1 ¼ cups oat milk, or unsweetened coconut or nondairy milk
1 tablespoon tamari or soy sauce
1 tablespoon fresh lime juice
2 tablespoons almond, peanut, or cashew butter
1 (15-ounce) can chickpeas, drained and rinsed, or 1 ½ cups cooked chickpeas
Salt to taste
3 tablespoons chopped cilantro for garnish (optional)
✅Heat the oil in a medium saucepan over medium-high heat. Cook the shallot for about 3 minutes, or until translucent. Add the ginger, and Thai red curry paste and cook for one minute more, stirring constantly.
✅Add the pumpkin puree, vegetable broth, oat milk, tamari, and lime juice. Bring the liquid to a boil before reducing the heat. Simmer uncovered for 10 minutes, stirring frequently. Add the almond butter and mix it into the curry until fully dissolved. Add the chickpeas, and cook over medium heat for 5 minutes, stirring frequently. Add more broth as needed until the desired consistency.
✅Adjust lime juice to taste. Season with salt. Garnish with cilantro (if using).