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Pumpkin Curry with Chickpea

Pumpkin Curry with Chickpeas: Cozy Vegan Comfort in 30 Minutes

This Pumpkin Curry with Chickpeas is a quick and nourishing vegan dish, combining tender pumpkin and chickpeas in a rich coconut curry sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian, Indian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons Coconut Oil Adds richness and flavor; substitute with vegetable or olive oil if desired.
  • 1 medium Onion Provides sweetness and depth; use yellow onion for best flavor.
  • 3 cloves Garlic Enhances aroma and flavor; fresh is best.
  • 1 tablespoon Ginger Adds warmth and spice; freshly grated ginger gives optimal flavor.
  • 3 cups Pumpkin Main ingredient; sugar pie or Hokkaido pumpkins are preferable.
  • 2 tablespoons Red Curry Paste Delivers heat and spice; adjust the amount based on heat preference.
  • 1 can Coconut Milk Creates a creamy base; full-fat is recommended.
  • 1 cup Vegetable Stock Adds depth of flavor; use low-sodium versions if watching salt intake.
For the Vegetables and Protein
  • 2 cups Broccoli Adds nutrition and crunch; can be substituted with bell peppers or kale.
  • 1 can Canned Chickpeas A protein source that adds heartiness; can be replaced with lentils.
For the Finishing Touches
  • ½ cup Cashews Provide a creamy texture and crunch; substitute with peanuts or omit for nut-free.
  • 1 tablespoon Lime Juice Brightens the dish with fresh acidity; fresh lime juice is preferred.
  • ¼ cup Cilantro Offers freshness; can be replaced with parsley.

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. Add one diced onion and sauté for about 4-5 minutes until it turns translucent and fragrant.
  2. Stir in 3 minced garlic cloves and 1 tablespoon of freshly grated ginger. Cook for about 1-2 minutes, allowing the mixture to become aromatic and golden.
  3. Add 3 cups of peeled and diced pumpkin along with 2 tablespoons of red curry paste. Stir well and cook for 2-3 minutes.
  4. Pour in 1 can of coconut milk and 1 cup of vegetable stock, stirring to combine. Bring the mixture to a gentle simmer, reducing heat after a minute for 5-7 minutes.
  5. Fold in 2 cups of broccoli florets and 1 can of drained chickpeas. Cook for an additional 10-15 minutes on medium-low until the broccoli is tender.
  6. Remove from heat and squeeze in the juice of 1 lime, stirring to combine. Add a handful of chopped cilantro for flavor.
  7. Serve the fragrant curry hot over jasmine rice or coconut rice. Garnish with crushed cashews.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 400mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 1500IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

Use fresh ingredients for the best flavor. Adjust the spice levels as per preference. Full-fat coconut milk is suggested for a creamy texture.

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