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–+ servings
Pumpkin Curry with Chickpea

Savory Pumpkin Curry with Chickpeas: A Cozy Delight

Discover the warm charm of Pumpkin Curry with Chickpeas, a cozy meal ready in 35 minutes, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course One-Pot Meals
Cuisine Asian
Servings 4 bowls
Calories 350 kcal

Equipment

  • large skillet

Ingredients
  

For the Base

  • 2 tablespoons coconut oil a healthy fat that adds a rich flavor
  • 1 medium onion diced
  • 3 cloves garlic pressed
  • 1 tablespoon freshly grated ginger

For the Curry

  • 2.5 cups chopped pumpkin
  • 2.5 tablespoons red curry paste adjust based on your heat preference
  • 1 can (14 ounces) full-fat coconut milk
  • 0.5 cup vegetable stock

For the Veggies

  • 2 cups small broccoli florets
  • 1 cup canned chickpeas drained and rinsed

For the Garnish

  • 0.5 cup cashews crushed
  • 1 tablespoon lime juice freshly squeezed
  • 0.25 cup cilantro chopped

Instructions
 

Step-by-Step Instructions

  • In a large skillet, heat 2 tablespoons of coconut oil over medium heat until it’s shimmering. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent.
  • Stir in 3 pressed cloves of garlic and 1 tablespoon of freshly grated ginger. Cook for another minute until fragrant.
  • Add 2 ½ cups of chopped pumpkin cubes to the skillet. Cook for 3-4 minutes, stirring occasionally.
  • Mix in 2 ½ tablespoons of red curry paste, stirring well to coat the pumpkin. Cook for 1-2 minutes.
  • Pour in 1 can of full-fat coconut milk and ½ cup of vegetable stock; stir to combine. Bring to a gentle simmer.
  • Allow the curry to simmer for about 10-15 minutes, or until the pumpkin is fork-tender.
  • Stir in 2 cups of small broccoli florets and 1 cup of canned chickpeas. Cook for an additional 5 minutes.
  • Remove from heat and stir in 1 tablespoon of lime juice. Taste and adjust seasoning.
  • Ladle the warm curry into serving bowls and garnish with crushed cashews and fresh cilantro. Serve immediately.

Notes

Store leftover pumpkin curry in an airtight container for up to 3-4 days. For longer storage, freeze portions for up to 3 months.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 6000IUVitamin C: 80mgCalcium: 40mgIron: 3mg
Keyword Chickpea Curry, cozy meals, Healthy Dinner, Pumpkin Curry, Quick Recipes, vegetarian recipe
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