Nourishing yellow chickpea pumpkin curry simmered in cozy spices and served with fragrant coconut brown rice. This vegan pumpkin curry recipe is packed with plant based protein and perfect for meal prep!
To store: store this yellow pumpkin curry in the refrigerator for up to 4 days in an airtight container.
To freeze: Be sure to not overcook the vegetables. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the pumpkin curry with rice. To reheat it, simply thaw the chickpea pumpkin curry in the refrigerator. While the curry is thawing, feel free to make rice, cauliflower rice or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.