What you'll be getting:

Pumpkin Vegetable Curry with Whole Wheat Naan

Per Serving

5 oz chickpeas

200g vegetables (carrots, butternut squash, acorn squash, green beans, onions, cauliflower)

1/4 c uncooked jasmine rice

1 whole wheat naan*

1.5 c pumpkin coconut curry sauce

Equipment needed: Pan with a lid, pot for cooking rice

In a pan add your veggies, have the temperature be between med-high heat. 

*The naan is cooked and ready to go, you just have to heat it up. You can either microwave in the container, or wrap in aluminum foil and place in the oven. If heating in the oven, preheat your oven to 375 and place the naan into the oven after you put the rice in the water. 

Add sauce. 

Stir veggies to coat with the sauce. 

Once coated cover with lid and let simmer for 25 minutes. 

While veggies are simmering, put a pot of water on for rice. 

When timer reaches 13 minutes, add rice to the water. 

When the timer goes off, drain your rice and remove veggies from heat. 

After you add the rice to the water, add the chickpeas to the curry. I add them a little later than the veggies because I like the texture of them a little firmer, you can always add them at the beginning if you like softer chickpeas. 

Plate rice and top with the curry. This meal from start to finish took 25 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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