Description
A delightful plant-based pumpkin curry that combines the earthy sweetness of pumpkin with protein-packed chickpeas, perfect for any season.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 cups pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or quinoa for serving
Instructions
- In a large pot, sauté the chopped onion, garlic, and ginger until softened.
- Add the curry powder and cumin, stirring for 1-2 minutes until fragrant.
- Stir in the pumpkin puree and chickpeas, and mix well.
- Pour in the coconut milk and bring the mixture to a simmer. Cook for about 15-20 minutes, stirring occasionally, until heated through and flavors meld.
- Season with salt and pepper to taste.
- Serve warm over rice or quinoa, garnished with fresh cilantro.
Notes
For added depth, consider roasting the pumpkin before pureeing it. Spice it up with cayenne pepper if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg