Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) light or full-fat coconut milk
- 2 tablespoons yellow curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups fresh baby spinach
- 1 tablespoon lime juice
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the coconut oil in a large skillet or pot 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, cooking for another 60 seconds until the mixture becomes highly fragrant. Be careful not to burn the garlic, as this can make the curry taste bitter.
- Add the curry powder, turmeric, cumin, and cayenne pepper to the onion mixture. Stir constantly for about 1 minute to toast the spices; this releases their essential oils and intensifies the flavor. Pour in the pumpkin puree and coconut milk, whisking or stirring until the sauce is smooth and well-combined. Bring the mixture to a gentle simmer.
- Fold in the rinsed chickpeas and season with salt and pepper. Let the curry simmer for 10 minutes to allow the flavors to meld and the sauce to thicken slightly. In the last 2 minutes of cooking, add the fresh baby spinach. Stir until the spinach is just wilted. Remove from heat and stir in the fresh lime juice to brighten all the flavors.
- Ladle the hot curry into deep bowls. You can serve it on its own or alongside a portion of basmati rice or warm naan bread. Garnish generously with fresh cilantro and an extra squeeze of lime if desired. Enjoy your healthy, homemade meal while it is piping hot!
- Cook Time: 30 minutes