Pumpkin Curry
Warm Pumpkin chickpea curry with some red peppers garnished with cilantro
Pumpkin Curry with Chickpeas
This simple and satisfying recipe incorporates the curry powder we've made and is highly versatile. It can be modified to suit your palate or the ingredients you have on hand. Feel free to omit the chickpeas in favor of beans or another protein.
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Ingredients:
Oil for cooking (avocado, grapeseed, or coconut)
1 medium onion, chopped
1 medium tomato, or ½ cup tomato paste/sauce
2-inch raw pumpkin or squash, chopped into cubes
1 cup carrots, chopped (optional)
¾ cup bell peppers, chopped (optional)
4 garlic cloves, chopped or mashed
2-inch piece of ginger, grated
½ tablespoon curry powder (or more for extra spice)
1 teaspoon cumin powder
Vegetable broth (unsalted) or water, to achieve desired consistency
1 can coconut milk, to desired creaminess
2 cups packed spinach or kale, chopped (optional)
Salt, to taste
Juice of 1 lime or lemon, to squeeze over the top
Instructions:
Heat the oil in a pan over medium heat.
Sauté the onions until translucent, then add the tomatoes (or paste/sauce) and cook until they lose their raw taste.
Stir in the pumpkin, followed by the carrots and bell peppers (if using).
Add the garlic and ginger, cooking for another minute until fragrant.
Sprinkle in the curry powder and cumin, mixing well. Then pour in the broth or water, cooking until the vegetables reach your desired tenderness.
Stir in the cooked chickpeas (drained if canned), or your choice of protein, and mix well.
Add the coconut milk to achieve your preferred creaminess, followed by the chopped greens. Note that kale may need more cooking time, so consider adding it earlier if using.
Season with salt to taste and serve warm over rice, bread, or any grain of your choice. Finish with a squeeze of lime or lemon juice for added brightness.
Enjoy your delicious and nutritious pumpkin curry!
Warmest Regards,
Dr. Priya Deshpande
