Rainbow Plant Life
Rainbow Plant Life
 Instant Pot Pumpkin Chickpea Curry
 Instant Pot Pumpkin Chickpea Curry

Instant Pot Pumpkin Chickpea Curry

The recipe video and instructions over on Youtube!

Ingredients 

  • 1 cup dried chickpeas* 

  • 2 tablespoons coconut oil 

  • 6 scallions (white and light green parts only), sliced  

  • 6 cloves garlic, minced

  • 2-inch piece of fresh ginger, grated or minced 

  • 1-3 Thai green chili peppers, thinly sliced (remove seeds for a milder heat or omit entirely) 

  • 5 tablespoons red curry paste

  • 2 (13.5-ounce) cans “lite” coconut milk

  • 5 cups peeled and chopped pumpkin (can substitute butternut squash, kabocha squash, or red kuri squash)

  • 3 tablespoons reduced-sodium tamari (or soy sauce)

  • 2 tablespoons coconut sugar

  • ¼ cup fresh cilantro, roughly chopped + more for garnish 

  • 1-2 tbsp lime juice

  • For serving: white rice, brown rice, quinoa, or millet.

*Soak the chickpeas for 8 hours in 6 cups water + 2 teaspoons kosher salt. For two quick soak method options, check out the description box in the video.

Directions

Find the directions over on Youtube!