Description
A hearty and flavorful pumpkin and chickpea curry that is perfect for a cozy meal. This vegan dish is packed with nutrients and is both satisfying and comforting.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 cups pumpkin, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 tablespoon curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger and cook for another minute.
- Add the diced pumpkin, chickpeas, coconut milk, curry powder, and cumin.
- Bring to a simmer and cook for about 20 minutes, or until the pumpkin is tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- This curry can be made ahead of time and tastes even better the next day.
- Feel free to add other vegetables such as spinach or bell peppers.
- Adjust the spices according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg