Vegetarian Thai Pumpkin Coconut Curry

Vegetarian Thai Pumpkin Coconut Curry By Julia | Julia's Album. This Thai curry is made with chickpeas, black beans, coconut milk, garlic, olive, oil, tomatoes. Spiced with Thai red curry paste and honey. Served over quinoa. Meatless, vegetarian, gluten free, healthy dinner.

Ingredients

1 tablespoon olive oil
1 onion , chopped
4 cloves garlic , minced
1 cup pumpkin puree , from the can or homemade
1 cup tomatoes , from the can
1 cup vegetable stock or water
1/4 cup coconut milk
15 oz black beans , from the can, rinsed and drained
7.5 oz garbanzo beans , from the can, rinsed and drained
2 tablespoons red curry paste (use less or more of the paste, depending on how spicy it is, and then add more, to taste)
3 tablespoons honey or, use agave nectar or maple syrup for vegan version
salt and pepper
2 cups cooked quinoa


Image Credit : juliasalbum.com

Instructions
Visit Vegetarian Thai Pumpkin Coconut Curry By Julia | Julia's Album @ juliasalbum.com for full recipes

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