Step 1

In a large pot or wok, heat 1 tablespoon oil over medium heat.

Step 2

Once hot, add the onion. Cook for 3-5 minutes, until onion begins to soften. Add garlic and cook for 1 more minute.

Step 3

Add the carrots and tomatoes; stir to combine. Add more oil to the pan if necessary. Partially cover the pot; cook for 5-8 minutes, until carrots become slightly tender.

Step 4

Add the pumpkin, chickpeas, curry powder, ginger, salt, pepper, turmeric, cinnamon, and cayenne pepper. Stir until fully combined.

Step 5

Pour the coconut milk and water into the pot; mix well.

Step 6

Bring to a boil, then turn the heat down to let it simmer for 15-20 minutes, until the carrots are fully tender.

Step 7

Serve over rice, quinoa, buckwheat, or other grain alternative; squeeze a wedge of lime over each serving.