Savory Pumpkin Curry with Chickpeas
A warm and comforting vegan pumpkin curry blended with chickpeas and spices, perfect for a cozy fall meal.
Ingredients
Aromatics and Spices
- 1 tbsp coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder (or garam masala)
- 1 tsp turmeric
- ½ tsp cumin
- ¼ tsp cayenne (optional, for heat)
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) pumpkin puree (or 2 cups roasted pumpkin cubes)
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tbsp soy sauce or tamari
- to taste fresh cilantro, for garnish
Instructions
Preparation
- In a large pot, heat oil over medium heat. Add onion, garlic, and ginger. Cook until fragrant.
- Stir in curry powder, turmeric, cumin, and cayenne. Toast for 1 minute to release flavors.
- Mix in pumpkin puree and chickpeas until well coated.
- Pour in coconut milk, broth, and soy sauce. Stir well.
- Reduce heat and simmer for 20 minutes, stirring occasionally, until thickened.
- Taste and adjust seasoning. Add lime juice for brightness.
- Serve hot over rice or naan, garnished with fresh cilantro.
Notes
Curry often tastes better the next day, making it ideal for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days and freeze for up to 2 months.