Description
A creamy, spiced pumpkin and chickpea curry that is warm, filling, and naturally vegan, perfect for a comforting dinner with rich flavors and a smooth texture.
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, chopped
- 1 tbsp curry powder
- 1 can (13.5 oz) coconut milk
- 1 tbsp olive oil
- Salt & pepper to taste
Instructions
- Sauté the Onion: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
- Add Curry Powder: Stir in the curry powder with the onions and cook for about 1 minute until fragrant to release the spices’ flavors.
- Combine Main Ingredients: Add the pumpkin puree, drained chickpeas, and coconut milk to the skillet. Stir well to combine all ingredients evenly.
- Simmer the Curry: Bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer uncovered for 15 minutes, stirring occasionally, until the curry thickens slightly and flavors meld together.
- Season and Serve: Taste the curry and season with salt and pepper as needed. Serve hot, ideally with jasmine rice or naan bread for a complete, hearty meal.
Notes
- Serve with jasmine rice or naan bread to make the meal more substantial.
- This curry keeps well and tastes even better the next day, making it ideal for meal prep.
- For extra flavor, garnish with fresh cilantro or a squeeze of lime juice.
- Adjust the curry powder amount to suit your preferred spice level.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner / Curry
- Method: Stovetop
- Cuisine: Indian-Inspired
