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Pumpkin Curry with Chickpea

Savory Pumpkin Curry with Chickpeas That's Ready in 30 Minutes

This Pumpkin Curry with Chickpeas is a quick, vegan, and gluten-free dish that combines pumpkin and chickpeas in a creamy coconut milk sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Coconut Oil Adds richness and flavor; substitute with any neutral oil if preferred.
  • 1 medium Onion Use yellow or white onion for the best results.
  • 3 cloves Garlic Fresh is preferred for optimal taste.
  • 1 tablespoon Ginger Use freshly grated ginger for the best flavor.
For the Curry
  • 4 cups Pumpkin Fresh pumpkin adds texture and sweetness.
  • 3 tablespoons Red Curry Paste Adjust based on your heat preference.
  • 1 can (13.5 oz) Coconut Milk (full-fat) Avoid light versions as they lack richness.
  • 1 cup Vegetable Stock Chicken stock can be used for non-vegetarians.
For the Veggies
  • 2 cups Broccoli Fresh broccoli florets yield the best texture.
  • 1 can (15 oz) Chickpeas (canned) Substitute with other legumes if desired.
For Serving
  • ¼ cup Cashews (unsalted) Optional but highly recommended for garnish.
  • 1 tablespoon Lime Juice Adds the perfect punch of acidity.
  • to taste Cilantro Fresh herb garnish that elevates the dish.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of coconut oil over medium heat until shimmering. Add diced onion, minced garlic, and freshly grated ginger. Sauté for about 5 minutes until the onion is translucent and fragrant.
  2. Incorporate 4 cups of cubed fresh pumpkin into the skillet. Stir in 3 tablespoons of red curry paste, ensuring each piece is coated. Cook for approximately 3-4 minutes.
  3. Pour in 1 can of full-fat coconut milk and 1 cup of vegetable stock. Stir to combine and bring to a gentle simmer for about 2-3 minutes.
  4. Add 2 cups of fresh broccoli florets and 1 can of drained chickpeas to the pot. Stir well and cook for an additional 5-7 minutes until the broccoli is tender.
  5. Remove from heat and stir in the juice of 1 lime. Optionally add crushed cashews. Season with salt and pepper to taste and serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 2gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 60mgCalcium: 50mgIron: 4mg

Notes

Enjoy this Pumpkin Curry with Chickpeas over jasmine rice or with warm naan for a complete meal.

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