Ingredients
2 cups fresh pumpkin, peeled and cubed
1 can (15 oz) chickpeas, rinsed and drained
1 can (14 oz) full-fat coconut milk
1 large yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons yellow curry powder
1 teaspoon ground turmeric
1/2 teaspoon cumin
1 cup vegetable broth
1 tablespoon olive oil
1 tablespoon lime juice
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Step 1: Heat olive oil in a large pot over medium heat and sauté the onion for 5-7 minutes until soft.
Step 2: Add the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Step 3: Stir in the curry powder, turmeric, and cumin, allowing the spices to bloom in the oil for 60 seconds.
Step 4: Add the cubed pumpkin and chickpeas, stirring to coat them thoroughly with the spice mixture.
Step 5: Pour in the coconut milk and vegetable broth, then bring to a gentle simmer.
Step 6: Cover and cook for 20-25 minutes, or until the pumpkin is tender when pierced with a fork.
Step 7: Stir in the lime juice and season with salt and pepper. Garnish with cilantro before serving.
Notes
Use a sugar pumpkin for the best texture and sweetness in this curry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Healthy Dinner
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 345
- Sugar: 8g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: pumpkin curry, chickpea curry, vegan dinner, fall recipes, healthy curry
