Spiced Pumpkin Chickpea Curry with Coconut Rice and Lime Relish

Ingredients

• •1 tablespoon vegetable oil
• •1 large onion, finely chopped
• •2 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •2 teaspoons ground cumin
• •2 teaspoons ground coriander
• •1 teaspoon turmeric powder
• •1/2 teaspoon red chili flakes (adjust to taste)
• •1 can (15 oz) pumpkin puree
• •1 can (15 oz) chickpeas, drained and rinsed
• •1 can (14 oz) coconut milk
• •1 cup vegetable broth
• •2 cups basmati rice
• •2 1/2 cups water
• •1/4 cup shredded coconut
• •1 lime, juiced and zested
• •1/4 cup fresh cilantro, chopped
• •Salt, to taste
• •Ground black pepper, to taste

Instructions

1. 1

   Heat the vegetable oil in a large pot over medium heat.

2. 2

   Add the onion and sauté until softened and golden, about 5-7 minutes.

3. 3

   Stir in the minced garlic, grated ginger, cumin, coriander, turmeric, and chili flakes. Cook for 1-2 minutes until fragrant.

4. 4

   Add the pumpkin puree, chickpeas, coconut milk, and vegetable broth. Stir to combine.

5. 5

   Season the curry with salt and pepper to taste. Reduce heat to low, cover, and let simmer for about 20 minutes, stirring occasionally.

6. 6

   While the curry simmers, rinse the basmati rice under cold water until the water runs clear.

7. 7

   Combine the rinsed rice, water, and shredded coconut in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 15-18 minutes until the rice is tender and the water is absorbed.

8. 8

   Prepare the lime relish by mixing lime juice, lime zest, and chopped cilantro in a small bowl.

9. 9

   Fluff the rice with a fork and serve alongside the pumpkin chickpea curry. Top with the lime relish for added brightness.