• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 1 cup dried chickpeas, soaked*
• 2 tablespoons coconut oil
• 6 scallions (white and light green parts only), sliced
• 6 cloves garlic, minced
• 2-inch piece of fresh ginger, grated or minced
• 1-3 Thai green chili peppers, thinly sliced (remove seeds for a milder heat or omit entirely)
• 5 tablespoons red curry paste
• 2 (13.5-ounce) cans “lite” coconut milk
• 5 cups peeled and chopped pumpkin (can substitute butternut squash, kabocha squash, or red kuri squash)
• 3 tablespoons reduced-sodium tamari (or soy sauce)
• 2 tablespoons coconut sugar
• ¼ cup fresh cilantro, roughly chopped + more for garnish
• 1-2 tablespoons fresh lime juice
• For serving: white rice, brown rice, quinoa, or millet

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