Description
This nourishing Pumpkin Curry with Chickpeas blends warm spices and creamy coconut milk, creating a vibrant, hearty dish perfect for cozy meals.
Ingredients
- Coconut Oil (2 tablespoons)
- Onion (1 medium, diced)
- Garlic (3 cloves, pressed or minced)
- Ginger (1 tablespoon, freshly grated)
- Pumpkin (2 1/2 cups, peeled and chopped into 1-inch cubes)
- Red Curry Paste (2 1/2 tablespoons)
- Coconut Milk (1 can, 14 ounces, full-fat)
- Vegetable Stock (1/2 cup)
- Broccoli (2 cups, cut into small florets)
- Chickpeas (1 cup, canned)
- Cashews (1/2 cup, unsalted)
- Lime Juice (1 tablespoon)
- Cilantro (1/4 cup, chopped)
Instructions
- Heat the coconut oil in a deep skillet over medium heat and sauté the diced onion until translucent.
- Add garlic and ginger, cooking until fragrant. Stir in red curry paste and chopped pumpkin, ensuring the pumpkin is well coated.
- Pour in coconut milk and vegetable stock, bringing to a gentle boil before reducing to a low simmer for 15 minutes until pumpkin is tender.
- Add broccoli florets and simmer uncovered for another 5 minutes until bright green.
- Stir in chickpeas, cashews, and lime juice, mixing gently to heat through. Garnish with cilantro and serve warm.
Notes
Taste and adjust the seasoning before serving for best flavor.
Refrigerate leftovers in an airtight container for 3-4 days or freeze for up to 3 months.
Chop vegetables in advance to save time during cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg