Pumpkin Chickpea Curry [ 35 min ]
This flavorful and nourishing Harvest Pumpkin Chickpea Curry combines the creamy sweetness of pumpkin with the hearty texture of chickpeas, all enveloped in aromatic spices. Perfect for those chilly fall evenings, this vegan curry is both comforting and immensely satisfying. It's not only quick to prepare but also provides a wholesome meal that bursts with seasonal flavors. Ideal for a hearty dinner enjoyed with rice or naan.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup pumpkin puree
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup spinach leaves
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of of 1 lime
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the pumpkin puree, chickpeas, coconut milk, curry powder, cumin, coriander, turmeric, and cayenne pepper (if using). Mix well.
- Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
- Add the spinach leaves, soy sauce, salt, and black pepper. Continue to cook until the spinach is wilted, about 2 minutes.
- Stir in the lime juice and chopped cilantro just before serving.
- Serve the curry hot over rice or with naan bread.
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 28gProtéines: 8gFat: 10gSucre: 6g
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