Description
A simple, flavorful curry made with pumpkin and chickpeas.
Ingredients
Scale
- 1 tbsp coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp curry powder
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper (optional)
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 (15 oz) can pumpkin puree (not pie filling)
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the curry powder, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
- Add the rinsed chickpeas, pumpkin puree, coconut milk, and vegetable broth to the pot. Stir well to combine.
- Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
- Remove the lid and cook for another 5 minutes to allow the curry to thicken slightly.
- Season with salt and pepper to your taste.
- Serve hot, garnished with fresh cilantro.
Notes
- Serve this curry over rice or with naan bread.
- For a smoother texture, you can blend a portion of the curry before adding the chickpeas back in.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 12
- Sodium: 350
- Fat: 22
- Saturated Fat: 18
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 10
- Protein: 11
- Cholesterol: 0
Keywords: pumpkin, chickpea, curry, coconut milk, vegetarian, easy dinner