Pumpkin Curry With Chickpeas

Name: Pumpkin Curry With Chickpeas
Prep time: 7 min
Cook time: 30 min
Total time: 37 min
Yield: 1 serving
Ingredients: 2 tablespoons ghee; 1 cup chopped yellow onion; 2 Serrano peppers; 2 teaspoons curry powder; 2 teaspoons garam masala; 1/4 teaspoon ground cardamom; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 1/2 inches fresh ginger root; 5 cloves garlic; 15 ounces pumpkin puree; 13.5 ounces full fat coconut milk; 31 ounces chickpeas; 2 limes; 1/3 cup roughly chopped cilantro leaves; basmati rice; Tandoori naan

User Reviews

5.0

6 reviews

Excellent

Prep Time
7 mins
Cook Time
7 mins
Total Time
37 mins
Calories
351 kcal
Cuisine
Indian, Vegetarian

Pumpkin Curry With Chickpeas

Quade Oliver

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This creamy pumpkin chickpea curry is packed with flavor from curry powder, garam masala, cardamom, fresh ginger, some heat from sliced serrano peppers, filled with nutrient packed chickpeas, and surrounded by a creamy silky sauce with pumpkin purée and coconut milk. This pumpkin chickpea curry recipe is a plant based favorite that we make weekly at home.

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Ingredients

2 tablespoons ghee
1 cup chopped yellow onion
2 Serrano peppers (sliced (see note))
2 teaspoons curry powder
2 teaspoons garam masala
1/4 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 1/2 inches fresh ginger root (peeled and minced (1 1/2 tbsps))
5 cloves garlic (minced)
15 ounces pumpkin puree
13.5 ounces full fat coconut milk (see note)
31 ounces chickpeas (drained and rinsed (2 cans))
2 limes (1 juiced, other cut into wedges)
1/3 cup roughly chopped cilantro leaves
basmati rice (prepared according to package instruction (see note))
Tandoori naan (warmed)

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Instructions

In a high walled skillet or dutch oven, melt 2 tbsp ghee over medium heat. Add in onions and sliced serrano peppers, sauté for 4 minutes until onions begin to soften.
Add the curry powder, ground cardamom, garam masala, kosher salt, black pepper, minced ginger, and minced garlic. Mix and sauté one minute until fragrant.
Next, add in the pumpkin purée and coconut milk. Using a whisk, whisk the pumpkin and coconut until fully smooth and no lumps remain. Bring to a gentle boil. Add in the chickpeas and stir until they are evenly dispersed, cover, and lower the heat to simmer. Simmer for 20 minutes to allow the flavors to meld and sauce to thicken. (Prepare rice at this time)
Uncover the curry and add juice of one lime and chopped cilantro. Stir until fully incorporated. Taste and adjust seasoning if necessary.
Serve over basmati rice, with naan bread and lime wedges along side. Enjoy!

Equipments used:

Notes

*Recipe adapted from NYTCooking
If you want less heat you can use 1 serrano pepper or remove the seeds from the peppers, after removing the stem with a pairing knife.
This recipe calls for full fat coconut milk, if you use lite coconut milk the sauce will be more watery and is not recommended
I typically cook 1 1/2 cups dry basmati rice, so I will have enough leftovers to go with the pumpkin chickpea curry. If you are freezing the curry, the rice is best prepared fresh.
Store curry separate from rice in airtight containers. Leftovers will keep in refrigerator up to 4 days.
Prepare pumpkin curry and let cool fully. Transfer to a freezer safe bag and freeze in an even layer. Defrost in refrigerator overnight.
You can microwave curry to re-heat, I recommend placing a paper towel or cover over the bowl because chickpeas sometimes burst. You can also reheat on the stovetop on low heat until warmed through.

Nutrition Information

Show Details

Calories 351kcal (18%) Carbohydrates 34g (11%) Protein 10g (20%) Fat 22g (34%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol 13mg (4%) Sodium 617mg (26%) Potassium 599mg (17%) Fiber 10g (40%) Sugar 4g (8%) Vitamin A 11150IU (223%) Vitamin C 14mg (16%) Calcium 104mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 351 kcal

% Daily Value*

Calories	351kcal	18%
Carbohydrates	34g	11%
Protein	10g	20%
Fat	22g	34%
Saturated Fat	16g	80%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Cholesterol	13mg	4%
Sodium	617mg	26%
Potassium	599mg	13%
Fiber	10g	40%
Sugar	4g	8%
Vitamin A	11150IU	223%
Vitamin C	14mg	16%
Calcium	104mg	10%
Iron	5mg	28%