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Pumpkin and Chickpea Curry

Published October 31, 2019
2 minute read
Pumpkin and Chickpea Curry
Published October 31, 2019
2 minute read
In This Article

Active time: 20 minutes Total time: 35 minutes

This satisfying curry is packed with fiber, potassium and antioxidants like beta-carotene. You can use any ripe, small pumpkin for this recipe — or a more accessible squash like butternut or kabocha. Just be sure all of your pumpkin cubes are around the same size so they cook evenly in the rich coconut milk sauce. To make this recipe completely vegan, omit the fish sauce and season with salt.

Pumpkin and Chickpea Curry

Ingredients

  • 2 tablespoons coconut oil
  • 1/2 small yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 1-inch piece fresh ginger, peeled and minced
  • 2 kaffir lime leaves or one 2-inch strip lime zest
  • 2 tablespoons fresh lime juice
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon crushed red pepper
  • 3 cups (452g) pumpkin, cubed and peeled (about half a 3-pound pumpkin)
  • 1 cup (237ml) low-sodium vegetable broth
  • One 14.5-ounce can (400ml) coconut milk
  • 1 tablespoon fish sauce, plus more to taste
  • One 15-ounce can (439g) chickpeas, rinsed and drained
  • 1/2 cup (25g) chopped cilantro leaves, plus small sprigs for garnish

Optional, for serving

  • Steamed brown rice
  • Lime wedges

Directions

In a large deep skillet, heat the oil until simmering. Add the onion and cook over moderately low heat, stirring occasionally, until soft and translucent, 3–5 minutes. Do not let the onion brown. Add the garlic, ginger and kaffir lime leaves and cook, stirring, until tender, about 30 seconds. Add the spices and cook, stirring, until fragrant, about 30 seconds more.

Add the cubed pumpkin, vegetable broth, coconut milk and fish sauce and bring to a boil over moderately high heat. Reduce the heat to low and simmer for 10 minutes. Add the chickpeas and continue cooking until the chickpeas are heated through and the pumpkin is tender when pierced with a knife, but not falling apart, about 5 minutes more.

Add the lime juice and fold in the chopped cilantro. Season with more fish sauce to taste. Pile steamed brown rice into four shallow bowls, if using, and ladle the curry over the top. Garnish with cilantro sprigs and serve, passing lime wedges at the table.

Serves: 4 | Serving Size: About 2 cups

Nutrition (per serving): Calories: 352; Total Fat: 25g; Saturated Fat: 22g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 401mg; Carbohydrate: 26g; Dietary Fiber: 5g; Sugar: 14g; Protein: 10g

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

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