Dinner
Chickpea Pumpkin Curry
When Winter bites, we all look for a little dose of spice to add to our lives! A plant-based curry is what you can prepare well in advance and serve to visitors or bring to work.
Servings:
4
Total Time:
40m
Prep Time:
10m
Cooking Time:
30m
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 small pumpkin, peeled and diced into small pieces
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 can coconut milk
- 1 tbsp rice barn oil
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
READY TO COOK!
Make this recipe using our Mayflower wok!
SHOP NOW
Preparation Instructions
- Heat the rich barn oil in a large pan over medium heat. Add the onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
- Add the garlic and ginger to the pot and cook for another minute, until fragrant. Add curry powder, cumin, coriander, turmeric, and cayenne pepper (if using). Stir well.
- Pour in the coconut milk with tomato and stir to combine. Bring the mixture to a simmer and cook for 10-15 minutes.
- Add the diced pumpkin to the pot. Stir well to coat the pumpkin in the spices.
- Add the drained and rinsed chickpeas to the pan and stir to combine. Cook for another 5-10 minutes, until the chickpeas are heated through and the curry has thickened slightly.
- Season the curry with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.
Tips
Pair it with some fresh and steamy Basmati rice or some fluffy naan.
