Pumpkin Curry

A delightful pumpkin curry blending tender pumpkin, protein-rich chickpeas, and creamy coconut milk, infused with aromatic spices for a comforting meal. Perfectly suited for autumn dining, this curry is a wholesome, plant-based dish that promises rich flavor and nourishment. Serve with rice for a complete, satisfying experience.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

2 tbsp vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric powder

1/2 tsp cayenne pepper

1 can (15 oz) pumpkin puree

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 cup vegetable broth

Salt and pepper to taste

Juice of 1 lime

1/4 cup fresh cilantro, chopped

Instructions

1. Heat oil in a large pot over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.

2. Add garlic and ginger, cooking for an additional 1 minute until fragrant.

3. Stir in cumin, coriander, turmeric, and cayenne pepper, toasting the spices for 1 minute.

4. Add the pumpkin puree, chickpeas, coconut milk, and vegetable broth. Stir to combine.

5. Season with salt and pepper, bring to a simmer, and let cook for 20 minutes, stirring occasionally.

6. Adjust seasoning, squeeze in lime juice, and stir in fresh cilantro before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a saucepan over medium heat until warmed through, or microwave on medium power, stirring occasionally.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.