Name: Chickpea Pumpkin Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 thumb-sized piece of ginger, minced (about 1 tablespoon); 1 teaspoon turmeric; 1 teaspoon cumin; 1 teaspoon sea salt (to taste); 1/2 teaspoon black pepper; 1/2 teaspoon cinnamon; 1/4 teaspoon cardamom (1 pod, fresh); 1/4 teaspoon cayenne pepper (to taste); 1 small pumpkin, cut into 4 cm pieces (about 2 cups); 1 tablespoon apple cider vinegar; 400 ml canned full-fat coconut milk; 200 ml water (half 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 for serving

Description

This Chickpea Pumpkin Curry is the perfect dish for cozy autumn nights. Packed with fall flavors and hearty ingredients, this vegan curry combines the sweetness of pumpkin, the warmth of spices like cumin and cinnamon, and the creaminess of coconut milk. It’s an easy, budget-friendly, and healthy meal that’s great served with naan or brown rice. Plus, it freezes well, making it a great option for meal prepping.

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 thumb-sized piece of ginger, minced (about 1 tablespoon)

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon sea salt (to taste)

1/2 teaspoon black pepper

1/2 teaspoon cinnamon

1/4 teaspoon cardamom (1 pod, fresh)

1/4 teaspoon cayenne pepper (to taste)

1 small pumpkin, cut into 4 cm pieces (about 2 cups)

1 tablespoon apple cider vinegar

400 ml canned full-fat coconut milk

200 ml water (half 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 for serving

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Instructions

Heat a large pot over medium heat and add the olive oil.
Add the chopped onion and cook for about two minutes, or until softened and fragrant.
Stir in the minced garlic and ginger, cooking for another minute. Then, add the sea salt, black pepper, cumin, cinnamon, turmeric, cardamom, and cayenne pepper, stirring to combine.
Add the pumpkin pieces and stir well to coat them with the spice mixture.
Pour in the apple cider vinegar and stir to lift any bits that may have stuck to the bottom of the pot.
Add the coconut milk, water, and chickpeas. Stir well, cover the pot, and bring to a low boil. Reduce the heat to a simmer and cook for 20-25 minutes, or until the pumpkin is tender.
Remove the curry from the heat and stir in the chopped greens, allowing them to wilt. If using frozen greens, simmer for a few minutes until fully heated through. Taste and adjust the seasoning as needed.
Serve immediately with brown rice or naan.

Notes

Storage: Leftovers can be stored in a sealed container for up to 3 months in the freezer or 2-3 days in the refrigerator.
Spice Level: Adjust the cayenne pepper based on your heat preference. You can also add a chopped chili for an extra kick.
Non-Vegan Version: For a non-vegan twist, you can use dairy milk instead of coconut milk and add a dollop of yogurt as a garnish.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Vegan, Indian-inspired

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 7g
Sodium: 700mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 8g
Cholesterol: 0mg