Savory Pumpkin Curry with Chickpeas: Quick Comfort Food Delight

This Pumpkin Curry with Chickpeas is a quick vegan comfort food, combining sweet pumpkin and protein-rich chickpeas in a creamy coconut sauce.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Asian, Indian, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Curry

2 tablespoons coconut oil for sautéing
1 medium onion finely diced
2 cloves garlic minced
1 tablespoon ginger freshly grated
4 cups pumpkin peeled and cubed
2 tablespoons red curry paste adjust for spice
1 can coconut milk full-fat recommended
1 cup vegetable stock
2 cups broccoli cut into small florets
1 can chickpeas canned, drained
½ cup cashews unsalted, some crushed for garnish
1 tablespoon lime juice freshly squeezed
¼ cup cilantro chopped for garnish

Equipment

Large Skillet
Dutch oven

Method

Step-by-Step Instructions

Heat the coconut oil in a large skillet over medium heat for about 1 minute.
Sauté the diced onion for 5 minutes until translucent, then add garlic and ginger, cooking for an additional 1-2 minutes.
Fold in cubed pumpkin and red curry paste, cooking for 2-3 minutes.
Pour in coconut milk and vegetable stock, stirring well and bringing to a gentle simmer for about 5 minutes.
Stir in broccoli florets and drained chickpeas, cover, and cook for 10-15 minutes.
Stir in lime juice and crushed cashews, cooking for another minute.
Serve hot, garnished with chopped cilantro and extra crushed cashews.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 11gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Use fresh pumpkin for the best flavor. Adjust the red curry paste according to your spice preference.

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