Description
A rich, velvety pumpkin and chickpea curry infused with coconut milk and warm aromatic spices, perfect for a cozy plant-based dinner.
Ingredients
1 medium sugar pumpkin, peeled and cubed (approx 4 cups)
2 cans (15 oz each) chickpeas, drained and rinsed
1 can (14 oz) full-fat coconut milk
1 large yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons yellow curry powder
1 teaspoon ground turmeric
2 cups vegetable broth
1 tablespoon coconut oil
1 lime, juiced
Fresh cilantro for garnish
Salt and pepper to taste
Instructions
Step 1: Heat coconut oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent.
Step 2: Stir in the garlic, ginger, curry powder, and turmeric. Cook for 1 minute until fragrant, ensuring the spices coat the onions evenly.
Step 3: Add the cubed pumpkin and chickpeas to the pot. Stir well to combine with the aromatic base.
Step 4: Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the pumpkin is tender.
Step 5: Use a spoon to lightly mash a few pieces of pumpkin to thicken the sauce. Stir in lime juice and season with salt and pepper.
Step 6: Serve hot over rice, garnished with fresh cilantro.
Notes
If using canned pumpkin, use 2 cups of puree and reduce the broth by half a cup to maintain the desired thickness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian & Vegan
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl (approx 400g)
- Calories: 345 kcal
- Sugar: 8g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
