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Bowls of pumpkin curry with naan and small pumpkins around.
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Chickpea Pumpkin Curry

A vegan chickpea pumpkin curry for a simple, seasonal autumn meal. Served with naan or brown rice, it's a budget friendly, filling, and healthy dinner that freezes well.
Course Mains
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 465kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 thumb ginger minced (about 1 tablespoon)
  • 1 small pumpkin cut into 4 cm pieces (about 2 cups)
  • 1 teaspoon sea salt to taste
  • ½ teaspoon black pepper
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • ¼ teaspoon turmeric
  • ¼ teaspoon cardamom 1 pod fresh
  • ¼ teaspoon cayenne pepper to taste
  • 1 tablespoon apple cider vinegar
  • 400 ml canned full-fat coconut milk
  • 400 ml water fill the can from the coconut milk
  • 200 grams cooked or canned chickpeas, rinsed
  • 70 grams greens, roughly chopped (chard, kale, spinach, etc.)
  • Brown rice or naan to serve

Instructions

  • Heat a large pot over medium heat and add the oil.
  • Add the onion and cook for about two minutes, or until softened and fragrant.
  • Place the pumpkin into the pot and cook, stirring frequently, for about five minutes. It should be slightly softened.
  • Stir in the garlic and ginger, and cook for another minute. Add the salt, pepper, cumin, cinnamon, turmeric, cardamom, and cayenne pepper. Stir to coat the vegetables.
  • Pour in the apple cider vinegar and stir. This will lift anything that may have stuck to the bottom of the pot during cooking.
  • Add the coconut milk, water, and chickpeas. Cover and bring to a low boil, then reduce to a simmer and cook for 20-25 minutes, or until the pumpkin is softened.
  • Remove the curry from the heat and stir in the greens to wilt. Frozen greens will require a couple of minutes of simmering. Taste and season as needed.
  • Serve immediately, with naan or rice. Leftovers freeze well in a sealed container for up to a month and can be refrigerated for 3-4 days.

Nutrition

Serving: 1g | Calories: 465kcal | Carbohydrates: 54g | Protein: 15g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Sodium: 566mg | Fiber: 12g | Sugar: 6g