Pumpkin Curry with Chickpeas!
This Pumpkin Curry with Chickpeas is the perfect fall comfort food. It is a filling and hearty meal and is perfect to make ahead for weeknights. I seasoned this dish with cinnamon to create a warming and delicious fall-inspired meal.
I like to serve this curry over brown rice, but it would also be delicious with basmati rice. The chickpeas add lean protein to this meal, while the pumpkin and added rice both add complex carbohydrates. I made this meal using an entire small pie pumpkin. Fresh pumpkin is packed with antioxidants and immune boosting vitamins, making it a perfect meal for cold and flu season.
For more delicious fall recipes try my White Bean Soup with Mushrooms and Potatoes or my Cinnamon Apple Oat Muffins.
Pumpkin Curry with Chickpeas
Ingredients
- 1 teaspoon olive oil
- 1 clove garlic minced
- 1 medium onion diced
- 4 cups fresh pumpkin skin removed and cut into chunks
- One 400 ml can of coconut milk
- 1 cup water or veggie broth
- One 540 ml can chickpeas drained and rinsed
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add the garlic and onions and cook over medium heat until soft, about 3-5 minutes.
- Add the fresh pumpkin, coconut milk, veggie broth or water, and chickpeas. Stir until combined. Season with curry powder, turmeric, garam masala, cinnamon, salt, and pepper. Stir to combine.
- Reduce heat to low and simmer covered until the pumpkin is soft, about 25-30 minutes.
- Serve over rice.