Pumpkin Curry With Chickpeas
User Reviews
5
4 reviews
Excellent
-
Prep Time
7 mins
-
Cook Time
30 mins
-
Total Time
37 mins
-
Calories
351 kcal
-
Cuisine
Indian, Vegetarian
Pumpkin Curry With Chickpeas
Report
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.
Share:
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 black pepper ground
- 1 1/2 inches ginger root peeled and minced (1 1/2 tbsps, fresh
- 5 cloves garlic (minced)
- 15 ounces pumpkin puree
- 13.5 ounces coconut milk see note, full fat
- 31 ounces chickpeas (drained and rinsed (2 cans))
- 2 lime 1 juiced, other cut into wedges
- 1/3 cup cilantro leaves, roughly chopped
- basmati rice (prepared according to package instruction (see note))
- Naan warmed, Tandoori style
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
