Pumpkin Chickpea Curry
Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Description
Pumpkin Chickpea Curry is a cozy fall meal packed with flavor and nutrition. Quick to make, creamy, and perfect for weeknights or seasonal gatherings.
Ingredients
- medium sugar pie pumpkin (about 2 cups diced)
- chickpeas, rinsed and drained
- full-fat coconut milk
- medium onion, diced
- cloves garlic, minced
- grated fresh ginger
- curry powder
- 1 tsp ground cumin
- olive oil
- Salt to taste
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Instructions
- Cut the pumpkin in half, scoop out the seeds, and dice the flesh into bite-sized pieces.
- In a large pot over medium heat, add olive oil. Sauté the diced onion until translucent, then add minced garlic and ginger, stirring until fragrant.
- Add curry powder and cumin to the pot, stirring well before incorporating the pumpkin cubes.
- Pour in coconut milk and add rinsed chickpeas; stir until well combined.
- Bring to a gentle simmer, cover, and cook for 20-25 minutes until pumpkin is tender.
- Taste and adjust seasoning as needed; serve hot over rice or quinoa.