Pumpkin Chickpea Curry
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
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Servings
4
-
Calories
280 kcal
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Course
Main Course
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Cuisine
Indian
Pumpkin Chickpea Curry
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This easy one-pot vegan pumpkin curry with chickpeas is the perfect fall comfort food for the cold season! An easy, Indian inspired autumnal curry made featuring warming spices, veggies, chickpeas. Pumpkin purée in the curry sauce makes it so creamy! !Perfect for weeknights! nutfree soyfree gluten-free
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Ingredients
- 2 tsp oil
- 1 tsp paprika or use 3/4 tsp smoked paprika, and 1/4 tsp cayenne
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 to 1 tsp curry powder or use garam masala or Berbere or Jamaican curry powder
- 1/4 cup finely chopped onion
- 3 cloves garlic minced.
- 1 tsp minced ginger
- 1/2 cup pumpkin puree or squash mash
- 1 1/2 cup oat milk or other thick non dairy milk such as coconut milk, or cashew milk
- 15 oz canned chickpeas drained
- 1/2 red bell pepper thinly sliced
- 1/2 cup other veggies such as butternut squash, sweet potato, green beans, etc
- 1/2 cup thinly sliced mushrooms or veggies of choice
- 3/4 tsp salt
- 1/2 cup packed chopped spinach.
- lemon juice and pepper flakes for garnish
Instructions
- Plate a skillet over medium heat, add the oil.
- Add the paprika, coriander, cumin, curry powder, and mix well. Cook the spices until they get fragrant and bubbly.
- Add in the onion, garlic, and ginger until the onion starts to turn translucent.
- Add in the pumpkin puree and mix in, add in the non dairy milk, and mix in, add the chickpeas, bell peppers, mushrooms, veggies, salt, and mix in.
- Cover and cook for 10-12 minutes, or until the veggies are tender to preference. Fold in the spinach and take off heat.
- Add a good dash of lime juice, and some pepper flakes for garnish, and serve with rice, or other cooked grains.
Notes
- Feel free to add any other veggies such as butternut squash, peas, baby corn, sweet potato, green beans, etc
- If you don't have any ground spices you could use 1 tbsp of curry powder or Thai curry paste instead. Obviously, the flavor will not be the same, especially if you take this to the Thai direction. You would fry it in oil just like the spices.
- Instead of the cumin and coriander, you could also add some garam masala if you have some in your pantry.
Nutrition Information
Show Details
Serving
1/2
Calories
280kcal
(14%)
Carbohydrates
46g
(15%)
Protein
12g
(24%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
494mg
(21%)
Potassium
604mg
(17%)
Fiber
11g
(44%)
Sugar
12g
(24%)
Vitamin A
7903IU
(158%)
Vitamin C
28mg
(31%)
Calcium
206mg
(21%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1/2 | |
| Calories | 280kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 494mg | 21% |
| Potassium | 604mg | 13% |
| Fiber | 11g | 44% |
| Sugar | 12g | 24% |
| Vitamin A | 7903IU | 158% |
| Vitamin C | 28mg | 31% |
| Calcium | 206mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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