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Pumpkin Curry With Chickpeas
This creamy pumpkin chickpea curry is packed with flavor from curry powder, garam masala, cardamom, fresh ginger, some heat from sliced serrano peppers, filled with nutrient packed chickpeas, and surrounded by a creamy silky sauce with pumpkin purée and coconut milk. This pumpkin chickpea curry recipe is a plant based favorite that we make weekly at home.
servings
Ingredients
- 2 tablespoons ghee
- 1 cup chopped yellow onion
- 2 serrano peppers (sliced (see note))
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 inches fresh ginger root (peeled and minced (1 1/2 tbsps))
- 5 cloves garlic (minced)
- 15 ounces pumpkin purée
- 13.5 ounces full fat coconut milk (see note)
- 31 ounces chickpeas (drained and rinsed (2 cans))
- 2 limes (1 juiced, other cut into wedges)
- 1/3 cup roughly chopped cilantro leaves
- Basmati rice (prepared according to package instruction (see note))
- Tandoori naan (warmed)
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Instructions
- In a high walled skillet or dutch oven, melt 2 tbsp ghee over medium heat. Add in onions and sliced serrano peppers, sauté for 4 minutes until onions begin to soften.
- Add the curry powder, ground cardamom, garam masala, kosher salt, black pepper, minced ginger, and minced garlic. Mix and sauté one minute until fragrant.
- Next, add in the pumpkin purée and coconut milk. Using a whisk, whisk the pumpkin and coconut until fully smooth and no lumps remain. Bring to a gentle boil. Add in the chickpeas and stir until they are evenly dispersed, cover, and lower the heat to simmer. Simmer for 20 minutes to allow the flavors to meld and sauce to thicken. (Prepare rice at this time)
- Uncover the curry and add juice of one lime and chopped cilantro. Stir until fully incorporated. Taste and adjust seasoning if necessary.
- Serve over basmati rice, with naan bread and lime wedges along side. Enjoy!
Notes
Serrano peppers
- If you want less heat you can use 1 serrano pepper or remove the seeds from the peppers, after removing the stem with a pairing knife.
Coconut milk
- This recipe calls for full fat coconut milk, if you use lite coconut milk the sauce will be more watery and is not recommended
Basmati Rice
- I typically cook 1 1/2 cups dry basmati rice, so I will have enough leftovers to go with the pumpkin chickpea curry. If you are freezing the curry, the rice is best prepared fresh.
Storage
- Store curry separate from rice in airtight containers. Leftovers will keep in refrigerator up to 4 days.
Freezing
- Prepare pumpkin curry and let cool fully. Transfer to a freezer safe bag and freeze in an even layer. Defrost in refrigerator overnight.
Reheating
- You can microwave curry to re-heat, I recommend placing a paper towel or cover over the bowl because chickpeas sometimes burst. You can also reheat on the stovetop on low heat until warmed through.
*See in-post for step-by-step photos cooking the dish*
*Recipe adapted from NYTCookingVideo
Nutrition Information
Calories: 351kcal (18%), Carbohydrates: 34g (11%), Protein: 10g (20%), Fat: 22g (34%), Saturated Fat: 16g (100%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 13mg (4%), Sodium: 617mg (27%), Potassium: 599mg (17%), Fiber: 10g (42%), Sugar: 4g (4%), Vitamin A: 11150IU (223%), Vitamin C: 14mg (17%), Calcium: 104mg (10%), Iron: 5mg (28%)