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
