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Pumpkin Curry with Chickpea

Savory Pumpkin Curry with Chickpeas for Cozy Nights

This vibrant Pumpkin Curry with Chickpeas is a cozy dish packed with wholesome ingredients and rich flavors, perfect for any dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner Ideas
Cuisine: Indian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Coconut oil This healthy fat enhances the dish's flavor.
  • 1 medium Onion, diced Adds depth and sweetness.
  • 3 cloves Garlic, minced Brings a fragrant aroma.
  • 1 tablespoon Ginger, freshly grated Adds a zesty kick.
For the Main Ingredients
  • 2.5 cups Pumpkin, peeled and chopped Chopped into 1-inch cubes.
  • 2.5 tablespoons Red curry paste Infuses the dish with bold flavors.
  • 1 can Full-fat coconut milk Gives a creamy texture.
  • 0.5 cup Vegetable stock Adds savory richness.
  • 2 cups Broccoli florets Brings vibrant color and crunch.
  • 1 cup Canned chickpeas Adds protein and heartiness.
For the Finish
  • 0.5 cup Unsalted cashews Adds creaminess and nutty flavor.
  • 1 tablespoon Lime juice Brightens the dish.
  • 0.25 cup Cilantro, chopped Offers a fresh herbal note.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of coconut oil over medium heat until it shimmers, about 2 minutes.
  2. Add 1 medium diced onion and sauté for 5-7 minutes until softened and translucent.
  3. Stir in 3 cloves of pressed or minced garlic and 1 tablespoon of freshly grated ginger, cooking for an additional 2-3 minutes.
  4. Next, add 2 ½ cups of peeled and chopped pumpkin to the skillet, cooking for about 5 minutes.
  5. Stir in 2 ½ tablespoons of red curry paste, 1 can of full-fat coconut milk, and ½ cup of vegetable stock.
  6. Allow the mixture to simmer for about 5 minutes.
  7. Carefully add 2 cups of broccoli florets and 1 cup of canned chickpeas, simmering for 10-15 minutes.
  8. Stir in ½ cup of unsalted cashews, 1 tablespoon of lime juice, and ¼ cup of chopped cilantro, cooking for an additional 2 minutes.
  9. Spoon the warm curry over rice or serve as is, garnishing with crushed cashews.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 10000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Use fresh pumpkin for better flavor and nutrition. Adjust the heat of the curry to your preference and enjoy variations with different legumes.

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