Chickpea Pumpkin Curry
Ready in 30 minutes and filled with plant-based protein, this vegan pumpkin curry with chickpeas is a quick, easy, and healthy recipe perfect for a cozy weeknight meal.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 servings 1x -
Category: Dinner -
Method: Stovetop
Category:
Method:Ingredients
- 1 tablespoon coconut oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1-inch ginger root, peeled and minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/4 teaspoon chili flakes (optional)
- 1 teaspoon salt
- 1 small pumpkin, seeded, peeled, and cubed (about 4 cups)
- 1 can (14 ounces) chickpeas, strained and rinsed
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth, or water
- 1 cup spinach, roughly chopped
- Steamed rice, to serve
- Naan bread, to serve
Instructions
- In a large skillet on medium heat, melt the coconut oil, then add onion, and cook for 3-4 minutes until tender and translucent.
- Add garlic, ginger, curry powder, cumin, and salt, and cook for an additional minute until fragrant.
- Add the cubed pumpkin and chickpeas to the pan and gently stir to coat in the onion and spice mixture.
- Pour in the coconut milk and broth, stir to combine, and bring to a gentle boil. Once boiling, reduce to a simmer, cover, and allow to cook for about 15-20 minutes until the pumpkin can easily be pierced with a fork.
- Once cooked, add chopped spinach, stir to combine, and cook for an additional 1 to 2 minutes until wilted.
- Serve the pumpkin chickpea curry immediately on its own or with a side of rice or allow it to cool completely and then store it in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Sweet Potato or Butternut Squash: Swap the pumpkin for 4 cups of peeled, cubed sweet potato or butternut squash.
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder and add it in step #2.
To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder.
To Use Ginger Powder: Swap the garlic cloves for 1 teaspoon of ground ginger.
To Use Frozen Spinach: Thaw 1/4 cup of frozen spinach. Once thawed, press it to remove any excess water, then add it to the curry as per step #5.
Nutrition
- Serving Size: 1 serving
- Calories: 304 calories
- Sugar: 6 grams
- Fat: 18 grams
- Carbohydrates: 31 grams
- Fiber: 7 grams
- Protein: 9 program
Find it online: https://kaynutrition.com/chickpea-pumpkin-curry/
