In large pan over med-high heat, heat oil. Add carrots and onion and cook until just beginning to be translucent.
2 carrots, 2 tbsp vegetable oil, 1 large onion
Add garlic and ginger and cook for another minute.
3 cloves garlic, 1 inch piece of ginger
Add curry powder, garam masala, paprika, coriander, turmeric, cumin, cinnamon, cayenne, and black pepper. Allow the spices to infuse for about a minute until their fragrant aroma fills the air.
1 tablespoon tbsp madras curry powder, 2 teaspoons tsp paprika, 2 tsp garam masala, 2 tsp ground coriander, 1 tsp ground turmeric, 2 tsp ground cumin, 1/4 tsp ground cinnamon, 1/4 tsp cayenne pepper, 1/2 tsp black pepper, salt as needed, OPTIONAL 3 tomatoes cut up small OR 1 can
Add chickpeas, coconut milk and pumpkin
1 can, 1 can, 2 cand (15.5 oz) chickpeas
Bring the mixture to a gentle boil, then reduce to a simmer. Cover and let it simmer for a around 20-30 minutes.
For an optional twist, consider adding a can of tomatoes. If using crushed tomatoes, use one can of chickpeas. Thin the sauce slightly for a perfect rice complement.
Jasmine rice.
