Usually when we choose our family Christmas Tree, I make a thermos of hot chocolate, and pour out steaming cups for each of us to sip while we peruse the freshly cut Frasier Firs and Scotch Pines. This year, changing up traditions a bit, the kids were willing to forgo the usual beverage, and stop for ice cream instead, although they refused to budge on the location we annually pick our tree from.
After having the trunk trimmed, we set it up in the living room in its stand brimming full of water, strung the colored lights, lit the fire and settled into the couches to watch a Christmas movie and enjoy a simple dinner.
CHICKPEA PUMPKIN COCONUT CURRY
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup carrots, chopped
1 cup tomatoes, chopped
1 (15-ounce) can pumpkin puree
1 (15-ounce) can chickpeas, drained and rinsed
1 tablespoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 (13-ounce) can coconut milk
salt and freshly ground black pepper
In a large pot, heat olive oil over medium heat. Add the onion. Cook for 3 to 5 minutes, then add the garlic and cook for 1 more minute.
Add the carrots and tomatoes, stir to combine. Cook 5 to 8 minutes, until carrots become slightly tender.
Add the pumpkin, chickpeas, curry powder, ginger, turmeric, cinnamon, cayenne pepper and season to taste with salt and pepper. Pour in the coconut milk and stir until combined.
Bring to a boil, then turn the heat down and allow to simmer for 15 to 20 minutes.
Recipe adapted from Emilie Eats