Pumpkin Coconut Chickpea Curry
Made with creamy pumpkin and hearty chickpeas, this Pumpkin Coconut Chickpea Curry is perfect for the colder fall and winter months!
Servings: 6 servings
Calories: 440kcal
Ingredients
- 1 red onion chopped
- 4 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 red chili optional, minced
- 1 ½ tablespoons curry powder
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- salt and black pepper to taste
- 2-3 large carrots chopped (2 cups)
- 30 ounces chickpeas 2 cans
- 1 can can chopped tomatoes
- 13.5 ounces can coconut milk
- 1 ½ cups pumpkin puree
- 1 tablespoon lemon juice
- cilantro for garnish
Instructions
- In a large pot, saute the chopped onion, minced garlic and grated ginger in some water until the onion is soft.
- Add in the dried chili and spices and allow the spices to cook for about 1-2 minutes until fragrant.
- Add in the next 5 ingredients, from the chopped carrots to the chickpeas, leaving the lemon juice and cilantro for later.
- Stir all the ingredients together well and allow the curry to come to a boil. Then reduce the heat to a simmer and allow everything to cook for about 15 minutes, or until the carrots are softened.
- Squeeze in the lemon juice, plus more salt and pepper to taste.
Notes
Serve the curry warm with rice and/or fresh bread and garnished everything with cilantro and more lemon wedges.
Nutrition
Calories: 440kcal | Carbohydrates: 57g | Protein: 16g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 137mg | Potassium: 994mg | Fiber: 16g | Sugar: 15g | Vitamin A: 13135IU | Vitamin C: 28mg | Calcium: 141mg | Iron: 7mg