Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons yellow curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (13.5 oz) light coconut milk
- 1 cup vegetable broth
- 2 cups fresh baby spinach
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large pot or deep skillet over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and grated ginger. Cook for another 1 to 2 minutes until the mixture is fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Add the curry powder, turmeric, and cumin to the pot. Stir the spices with the onion mixture for 1 minute to “bloom” them; this releases their essential oils and intensifies the flavor. Pour in the pumpkin puree, coconut milk, and vegetable broth. Whisk or stir until the pumpkin is fully incorporated into the liquids. Add the chickpeas and bring the mixture to a gentle simmer. Lower the heat and let it cook for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Once the curry has thickened, stir in the fresh baby spinach. The heat from the curry will wilt the spinach in about 2 minutes. Turn off the heat and stir in the lime juice. The acidity of the lime brightens the earthy pumpkin and warm spices. Taste the curry and add salt and pepper as needed. Serve the curry warm over brown rice or quinoa.
- Cook Time: 40 minutes