Description
Pumpkin Chickpea Curry is a delightful dish that combines the earthy sweetness of pumpkin with the hearty texture of chickpeas, cooked in a creamy coconut milk base and infused with aromatic spices.
Ingredients
- Medium pumpkin: About 2-3 lbs, peeled and diced.
- Chickpeas: One can (15 oz), drained and rinsed.
- Coconut milk: One can (14 oz).
- Onion: One large, chopped.
- Garlic: Three cloves, minced.
- Ginger: A one-inch piece, grated.
- Curry powder: Two tablespoons.
- Ground cumin: One teaspoon.
- Ground coriander: One teaspoon.
- Fresh spinach: Four cups, roughly chopped.
- Olive oil: Two tablespoons.
- Salt and pepper: To taste.
Instructions
- Prepare all ingredients: peel and dice the pumpkin, chop the onion, mince the garlic, grate the ginger, rinse and drain the chickpeas, and chop the spinach.
- In a large pot, heat olive oil over medium heat and sauté the onion until translucent.
- Add garlic and ginger, cooking for an additional 1-2 minutes.
- Stir in curry powder, cumin, and coriander, cooking for another minute.
- Add diced pumpkin, coconut milk, salt, and pepper, stirring to combine.
- Bring to a simmer, cover, and cook for 15-20 minutes until pumpkin is tender.
- Stir in chickpeas and simmer for another 5-10 minutes.
- Just before serving, add spinach and cook until wilted.
- Serve in bowls, garnished with cilantro if desired, alongside rice or naan.
Notes
- Don’t skip the sautéing step for flavor.
- Taste and adjust seasoning before serving.
- Store leftovers in an airtight container for up to three days.
- Freeze for up to three months for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Pumpkin, Chickpea, Curry, Vegan, Comfort Food