The perfect weeknight meal to put together before you head out trick-or-treating or spend the night on the couch with a spooky flick!
Vegan Pumpkin & Chickpea Curry
This post has been sponsored by GT’s Living Foods. I’m so proud to be partnering with a brand I have adored for quite some time, and all opinions remain my own, as always. Thanks for supporting the growth of Miss AK!
Confession – I never really discovered curry spiced dishes before this year. I think my curry consumption in restaurants years before was sub-par, at best, and I truly thought that the flavor wasn’t for me.
But then, I discovered that curry on carrots is sublime and my world basically turned on its axis. So, I decided I wanted to try my hand at chicken tiki masala and keep this curry train rolling. I followed a few recipes, and then I started making my own variations. I was out of curry control, to say the least.
The past few months, I’ve been doing something even more out of character – I’ve been doing meatless Monday meals. It started as a way to get creative in the kitchen and turned into a way to save some cash-ola for the holidays, and I can proudly say that J and I have been loving every second of our meatless, sometimes vegan, Mondays.
This Vegan Pumpkin & Chickpea Curry is a wonderful combination of satisfying chickpeas, creamy pumpkin, and bold spices that combine and make you want to fill a bowl with it, grab a blanket and cozy up on the couch (potentially with Hocus Pocus). When I was a little girl we always had something hearty to devour right before trick-or-treating, which to me is still mandatory on All Hallows Eve.
There’s also something I’ve been keeping from you. And it’s something that I’m very (and I mean very) excited about. OK – THERE’S KOMBUCHA IN THE CURRY SAUCE. Yes, folks, it has happened. I’ve put kombucha in food. If you follow me on Instagram, you know that I am quite literally kombucha obsessed, and I try to consume it every day because of the naturally occurring probiotics. My absolute favorite brand is GT’s Living Foods Kombucha because it’s brewed in small batches with the original SCOBY (or bacteria and yeast culture), the sugar content is great, they’re a family-owned company with an incredible mission, AND it tastes amazing. Local peeps – it’s carried in our teeny town several places: Healthy Habits Natural Market, Peace Frog, and Wal Mart (yep!! Go Wal Mart!). I’m using GT’s Tantric Turmeric in this recipe because turmeric is one of the main components of curry, and it’s sublime.
LET’S GET TO IT!
WHAT YOU’LL NEED (increments below in the printout):
Avocado or olive oil
Onion
Red pepper
Garlic
Cauliflower
Chickpeas
Curry powder
Gram masala
Cumin
GT’s Tantric Turmeric Kombucha – their Gingerade flavor would work well with 1/4 teaspoon of turmeric added as a substitute
Pumpkin puree
Coconut milk
Red curry paste
Salt & pepper
WHAT YOU’LL DO:
Dice the onion and peppers while you heat the oil in a large saucepan or skillet over medium heat. When the oil is hot, add the onions and peppers and cook until translucent, about 3-5 minutes. Meanwhile, mince the garlic and cut the cauliflower into bite-sized pieces.
Add the cauliflower and garlic and mix well. Let this saute for 5 minutes before adding all of the spices. Let the spices toast for 1 minute before deglazing the pan by adding the kombucha.
Pour in the coconut milk and chickpeas and stir in the red curry paste, salt, and pepper and mix well. Bring the mixture to a boil and cover. Reduce the heat to a simmer and let the mixture cook for 15-20 minutes, or until the cauliflower is tender.
Serve plain, with pitas, over rice, cauliflower rice, quinoa or veggie noodles. Happy Haunting, Y’all!
xoxx,
Miss AK
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Ingredients
- 1 Tablespoon avocado or olive oil
- 1 onion, diced
- 1 red pepper, diced
- 2 garlic cloves, minced
- 1 head of cauliflower
- 16 oz or 1 can of cooked chickpeas
- 1 teaspoon curry powder
- 1 teaspoon gram masala
- 1/2 teaspoon cumin
- 3/4 cup GT’s Tantric Turmeric Kombucha – their Gingerade Kombucha flavor would work well with 1/4 teaspoon of turmeric added as a substitute
- 1 cup pumpkin puree
- 1 16oz. can coconut milk
- 1 teaspoon red curry paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Dice the onion and peppers while you heat the oil in a large saucepan or skillet over medium heat. When the oil is hot, add the onions and peppers and cook until translucent, about 3-5 minutes. Meanwhile, mince the garlic and cut the cauliflower into bite-sized pieces.
- Add the cauliflower and garlic and mix well. Let this saute for 5 minutes before adding all of the spices. Let the spices toast for 1 minute before deglazing the pan by adding the kombucha.
- Pour in the coconut milk and chickpeas and stir in the red curry paste, salt, and pepper and mix well. Bring the mixture to a boil and cover. Reduce the heat to a simmer and let the mixture cook for 15-20 minutes, or until the cauliflower is tender.
- Serve plain, with pitas, over rice, cauliflower rice, quinoa or veggie noodles. Happy Haunting, Y’all!
That’s so creative to put some booch in it; I love how creative you got with it! Isn’t curry such a yummy food? It has such depth of flavor.
kombucha in curry? that sounds amazing and so creative! I love GTs too, they’re one of my fav. they make an amazing ginger booch too! great recipe, perfect for fall 🙂
I was like, wait, DUH! Adds moisture and flavor and I’m so glad I did!
Yummy! This is one of those dishes I could eat everyday and never be sick of!
★★★★★
You fail to mention when to add the pumpkin puree. I’m sure I can figure it out but some people may be more literal and need to know.