Pumpkin Chickpea Curry
Cozy Pumpkin Chickpea Curry with canned pumpkin pureé, creamy coconut milk and a quick pumpkin seed pesto. Serve over rice with warm naan for a simple fall dinner in just about 30 minutes.
Servings: 4 servings
Calories: 353kcal
Ingredients
- 2 tbsp olive oil
- 1/2 yellow onion diced
- 1 tsp kosher salt
- 2 garlic cloves minced
- 1 tbsp grated ginger
- 1 1/2 tsp garam masala
- 1 tsp coriander
- 1/2 tsp turmeric
- 1 cup pumpkin pureé
- 1 cup full-fat coconut milk
- 2 15 oz cans chickpeas
- Cooked basmati rice and/or naan for serving
Pumpkin seed pesto
- 1 cup cilantro roughly chopped
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup olive oil
- 2 tbsp lemon juice plus more for serving
- 1/2 tsp sugar
- Kosher salt to taste
Instructions
- Heat the olive oil or ghee in a large pot over medium heat. When shimmering, add the onion and salt. Cook until translucent, about 5 minutes.
- Add the garlic, ginger and spices. Cook until fragrant, about 2 minutes.
- Stir in the pumpkin pureé and cook for 3-5 minutes until it's reduced and has a nice toasty smell.
- Add the coconut milk, chickpeas and 1/2 cup water. Bring to a boil then reduce the heat to medium-low. Cook uncovered for 15-20 minutes until the chickpeas are soft and the sauce is thick enough to coat the back of a spoon. It will continue to thicken as it cools.
- Serve with naan or rice and top with a spoonful of pumpkin seed pesto.
Pumpkin seed pesto
- Toast the pumpkin seeds in a skillet over medium heat, stirring frequently until they turn golden brown and begin popping.
- To a blender or food processor, add the cilantro, pumpkin seeds, olive oil, lemon juice, sugar and a hefty pinch of salt. Blend until mo. Taste and adjust salt and lemon as needed.
Notes
If you don't have a blender or food processor, the pumpkin seed pesto can also be chopped by hand.
Nutrition
Serving: 1serving (makes 4) | Calories: 353kcal | Carbohydrates: 40g | Protein: 12g | Fat: 19g | Saturated Fat: 12g | Sodium: 758mg | Fiber: 9g | Sugar: 3g