Pumpkin & chickpea curry
Warm up your dinner menu with this flavorful Pumpkin & Chickpea Curry. Made with smooth peanut oil, savory curry paste, tender pumpkin, wholesome chickpeas, and creamy coconut milk, this dish brings a delicious depth of spice and comfort to your table. A sprinkle of fresh coriander leaves completes this hearty, plant-based meal. Perfect for cozy nights in!
- 05 Apr 2025
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
Pumpkin & chickpea curry is a flavorful and hearty dish that's perfect for a cozy dinner. Combining the sweetness of pumpkin with the creaminess of coconut milk and the earthiness of chickpeas, this recipe is both nutritious and delicious. It's relatively simple to make and requires just a few staple ingredients.
Ingredients:
Instructions:
- Chop the onion.
- Peel and dice the pumpkin.
- Drain and rinse the canned chickpeas.
- Set aside the coriander leaves after chopping.
- In a large pot or saucepan, heat 1 tablespoon of peanut oil over medium heat.
- Add the chopped onion to the pot and sauté until it becomes translucent, about 5 minutes.
- Stir in 2 tablespoons of curry paste and cook for another 1-2 minutes, allowing the spices to become fragrant.
- Add the diced pumpkin and 1 cup of water to the pot. Stir to combine, bringing the mixture to a boil.
- Reduce the heat and let it simmer, covered, for about 15-20 minutes, or until the pumpkin is tender and cooked through.
- Stir in the drained and rinsed chickpeas and 1/2 cup of coconut milk. Simmer for an additional 5 minutes to heat through and allow the flavors to meld together.
- Taste the curry and adjust the seasoning if needed. You can add salt or additional spices to your liking.
- Garnish with 2 teaspoons of freshly chopped coriander leaves.
- Serve the pumpkin and chickpea curry hot, over rice or with naan bread. Enjoy your delicious and nutritious meal!
Tips:
- Choose a firm, sweet pumpkin variety like sugar pumpkin or kabocha for the best texture and flavor.
- You can adjust the spiciness of the curry by choosing a mild or hot curry paste and adding extra chili if desired.
- For added depth of flavor, you can sauté the curry paste for a bit longer before adding the other ingredients.
- Use full-fat coconut milk for a richer, creamier curry, but feel free to use light coconut milk if you prefer a lighter dish.
- Ensure the chickpeas are thoroughly rinsed and drained to remove excess sodium and improve the texture of the curry.
- For a protein boost, consider adding some tofu or paneer along with the chickpeas.
- Garnish with fresh coriander leaves just before serving to retain their bright flavor and color.
This pumpkin & chickpea curry is a delicious and satisfying meal that's perfect for any day of the week. The combination of rich spices, creamy coconut milk, and hearty chickpeas will leave you warm and satisfied. Serve it over rice or with naan bread for a complete meal that your family or guests will love.
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 230kcal | 12% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 5g | 14% |
| Sugar 12g | 12% |
| Fat | |
| Fat 12g | 14% |
| Saturated 7g | 23% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1030ug | 114% |
| Choline 40mg | 7% |
| Vitamin B1 0.19mg | 15% |
| Vitamin B2 0.30mg | 23% |
| Vitamin B3 1.90mg | 12% |
| Vitamin B6 0.25mg | 15% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 27mg | 29% |
| Vitamin E 3.32mg | 22% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 88mg | 6% |
| Copper, Cu 0.52mg | 58% |
| Iron, Fe 3.48mg | 32% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 1070mg | 31% |
| Selenium, Se 3.74ug | 7% |
| Sodium, Na 11mg | 1% |
| Zinc, Zn 1.55mg | 14% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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