Description
Pumpkin Chickpea Curry is a delightful dish that combines the earthy sweetness of pumpkin with the hearty texture of chickpeas, enriched with coconut milk and a blend of spices.
Ingredients
- Pumpkin: 1 medium pumpkin, about 2 cups when peeled and cubed.
- Chickpeas: 1 can (15 oz), drained and rinsed.
- Coconut milk: 1 can (13.5 oz).
- Onion: 1 medium, diced.
- Garlic: 3 cloves, minced.
- Ginger: 1 tablespoon, grated.
- Curry powder: 2 tablespoons.
- Cumin: 1 teaspoon.
- Coriander: 1 teaspoon.
- Olive oil: 2 tablespoons.
- Salt: to taste.
- Fresh cilantro: for garnish.
Instructions
- Prepare all ingredients: peel and cube the pumpkin, drain and rinse chickpeas, dice onion, mince garlic, and grate ginger.
- In a large pot, heat olive oil over medium heat and sauté the diced onion for about 5 minutes until translucent.
- Add minced garlic and grated ginger, cooking for an additional 1-2 minutes.
- Stir in curry powder, cumin, and coriander, cooking for about a minute.
- Add cubed pumpkin and mix well, cooking for about 5 minutes.
- Pour in drained chickpeas and coconut milk, stirring to combine, and bring to a gentle simmer.
- Reduce heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally.
- Season with salt to taste, let sit for a few minutes, then serve hot garnished with fresh cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can be frozen for up to 3 months; thaw overnight in the fridge before reheating.
- Adjust spice levels by adding red pepper flakes or jalapeños for heat.
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, Gluten-Free, Comfort Food