Nourishing Yellow Pumpkin Chickpea Curry with Coconut Brown Rice

INGREDIENTS

For the brown rice:

1 tsp

coconut oil

1 cup

uncooked brown rice

2 1/4 cups

water

For the curry:

1/2 tbsp

coconut oil

3 cloves

garlic, minced

1 tbsp

freshly grated ginger

bunch green onions, diced

large carrot, thinly sliced

2 cups

cubed fresh pumpkin or butternut squash

small head cauliflower, broken into florets (3-4 cups)

1 tbsp

yellow curry powder

1/2 tsp

ground turmeric

1/4 tsp

cayenne pepper, plus more if you like it a little spicy

1 15 ounce can

lite coconut milk

1 cup

vegetarian broth

2 tbsp

natural creamy peanut butter

1 tbsp

gluten-free soy sauce or coconut aminos

1/2 tsp

salt, plus more to taste

Freshly ground black pepper

red bell pepper, julienned

1 15 ounce can

chickpeas, rinsed and drained

1/2 cup

frozen peas

To garnish: cilantro and chopped peanuts