Description
A delicious and hearty Spicy Pumpkin & Chickpea Curry that combines the sweetness of pumpkin with the protein of chickpeas, creating a flavorful and satisfying dish.
Ingredients
Scale
- 1 medium pumpkin, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, and ginger; sauté until the onion is translucent.
- Stir in curry powder, cumin, and turmeric; cook for 1 minute until fragrant.
- Add diced pumpkin and chickpeas; stir to coat with spices.
- Pour in coconut milk and bring to a simmer.
- Cover and cook for 20-25 minutes, or until the pumpkin is tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust the spice level by adding more or less curry powder.
- This dish can be served with rice or naan for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Spicy Pumpkin & Chickpea Curry, Vegan Curry, Pumpkin Recipe, Chickpea Recipe