Roasted Pumpkin Chickpea Curry

Aromatic chickpeas in a creamy roast pumpkin sauce, finished with a little kick. Indian inspired, fuss-free main to leave your taste-buds tingling

2 tins chickpeas, drained
2 large white onions, diced
1 red chilli, finely chopped
4 garlic cloves, finely chopped
2″ ginger, minced
1 small pumpkin
1½ cups almond milk
½ cup non-dairy yoghurt
1½ garam masala
¼ tsp turmeric
1 tsp smoked paprika
1 tsp tamarind paste (or other liquid sweetener)
1 tsp pink Himalayan salt
1 tsp black pepper

View the full recipe at The Hungry Herbivores →