Ingredients

  • 1 yellow onion
  • 2 garlic cloves (1 tablespoon minced)
  • 1 cup water
  • 1 cup carrots
  • 1 1/2 cups cooked chick peas (such as 1 can drained)
  • 1 (15 oz) can pumpkin
  • 1/2 teaspoon ginger
  • 1/4 teaspooon pepper
  • 1/8 teaspoon cayenne
  • 1 teaspoon curry powder
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1 (13.5 oz) can coconut milk

Directions

  1. Saute onion and garlic until soft. Add water and carrots; cover pan and cook until carrots are soft.
  2. Add all remaining ingredients except the coconut milk. Bring to a boil then reduce to simmer for a while.
  3. About ten minutes before serving, add the coconut milk and saute for ten minutes.

Source

Jodi Thomas > Jack Thomas

Comments

2021-02-02 Jack Thomas

I’ve had Mom’s version of this before, and it was pretty good. (This was about a year ago… Or two… The pandemic has warped time.) But anyway, I made this for myself today, and it was still pretty good. I didn’t have the carrots, but I still enjoyed it!