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Pumpkin Curry with Chickpeas

Laura Brining
A delicious and warming Pumpkin Curry with Chickpeas
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5 -6

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.