Pumpkin Chickpea Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
280 kcal
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Course
Main Course
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Cuisine
Indian
Pumpkin Chickpea Curry
Description
This curry starts by frying a blend of ground spices in oil until fragrant, building the base flavor. Finely chopped onion, garlic, and ginger are cooked until translucent, then pumpkin puree and oat milk are added to form a creamy sauce. Chickpeas, bell pepper, mushrooms, and other vegetables are incorporated, cooked until tender, and seasoned with salt.
Fresh spinach is folded in just before finishing, preserving its color and texture. The dish is garnished with lemon juice for brightness and red pepper flakes for gentle heat. The curry can be served with rice or cooked grains, functioning as a hearty and warming plant-based main course.
Notes suggest substituting spices with curry powder or Thai curry paste if ground spices are unavailable, noting the flavor will shift. Additional vegetables like sweet potato, peas, or green beans can be added for variety. Garam masala may replace cumin and coriander for different spice profiles.
Ingredients
- 2 tsp neutral cooking oil generic cooking oil
- 1 tsp paprika or use 3/4 tsp smoked paprika, and 1/4 tsp cayenne
- 1 tsp ground coriander
- 1/2 tsp cumin ground
- 1/2 to 1 tsp curry powder or use garam masala or Berbere or Jamaican curry powder
- 1/4 cup onion finely chopped
- 3 cloves garlic minced.
- 1 tsp ginger minced
- 1/2 cup pumpkin or squash mash, puree
- 1 1/2 cup oat milk or other thick non dairy milk such as coconut milk, or cashew milk
- 15 oz chickpeas drained, canned
- 1/2 red bell pepper thinly sliced
- 1/2 cup butternut squash sweet potato, green beans, etc, other veggies such as
- 1/2 cup mushroom or veggies of choice, thinly sliced
- 3/4 tsp salt
- 1/2 cup spinach packed, chopped
- lemon juice for garnish
- red 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
- You can add a variety of vegetables such as butternut squash, peas, baby corn, sweet potato, or green beans to adapt the curry.
- If lacking ground spices, 1 tablespoon of curry powder or Thai curry paste can be used as a substitute, though flavor notes will differ.
- Garam masala is an alternative to cumin and coriander for a different spice character.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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