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Pumpkin Curry With Coconut Rice


  • For the Pumpkin Curry
  • 14.5 oz can diced tomatoes
  • 1 15 oz can chickpeas garbanzo beans
  • 1 15 oz can pumpkin puree
  • 2 Tbs curry powder
  • 1/2 tsp salt
  • For the Coconut Rice
  • 2 cups of jasmine rice or basmati rice
  • 1 1/2 cup of chicken stock
  • 1 cup of canned coconut milk unsweetened, full fat
  • 1 tsp salt


  • Bring the salt and liquid ingredients for the coconut rice to a boil and add the rice.
  • Turn the heat to low and cover the rice while it cooks for 15 minutes.
  • While the rice cooks, combine the ingredients for the pumpkin curry in a large pot.
  • Cook the pumpkin curry ingredients over medium heat until the mixture thickens, stirring often. (About 20 minutes)
  • Combine the rice and pumpkin curry in the large pot and serve OR keep them separate and spoon the curry over the rice like a sauce.


All of the chicken stock can be replaced with water or vegetable stock if you are following a vegetarian diet or don't have any healthy, homemade stock on hand.