Creamy Pumpkin and Chickpea Curry
This silky pumpkin curry is a cozy dinner that comes together in just thirty minutes.
recipesbynani.comWhen you want something warm and filling but do not have much time, this pumpkin curry is the perfect solution. It uses canned pumpkin and chickpeas to create a rich, savory meal that tastes like it simmered on the stove for hours.
My favorite thing about this dish is how versatile it is. You can serve it over fluffy basmati rice or scoop it up with some warm naan bread to make sure you get every last drop of the creamy sauce.
🧺 Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 can (15 ounces) pumpkin puree
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (13.5 ounces) coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro for garnish
👩🍳Instructions
- 1
Heat the olive oil in a large skillet or pot over medium heat.
- 2
Add the onion and cook until it is soft and translucent, which should take about five minutes.
- 3
Stir in the garlic and curry powder and cook for one minute until the mixture smells fragrant.
- 4
Pour in the pumpkin puree and coconut milk, stirring well to combine everything into a smooth sauce.
- 5
Add the chickpeas, salt, and pepper, then bring the mixture to a gentle simmer.
- 6
Let the curry cook for about ten minutes so the flavors can blend together, then serve warm with a sprinkle of fresh cilantro.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can also stir in a handful of fresh spinach at the very end until it wilts for an extra serving of greens.
Made this recipe? Let us know how it went.
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