Creative Pumpkin Chickpea Curry

Ingredients

• 15 oz pumpkin puree(paid link)
• 13 ½ fl oz coconut milk(paid link)
• 15 oz chickpeas(paid link)
• 1 medium yellow onion(paid link)
• 3 clove garlic(paid link)
• 1 inch ginger(paid link)
• 2 tbsp vegetable oil(paid link)
• 2 tbsp curry powder(paid link)
• 1 tsp ground cumin(paid link)
• ½ tsp turmeric(paid link)
• ¼ tsp cayenne pepper(paid link)
• 1 tbsp maple syrup(paid link)
• 1 tbsp lime juice(paid link)
• ½ tsp salt(paid link)
• ¼ tsp black pepper(paid link)
• ¼ cup fresh cilantro(paid link)

Instructions

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.

2. 2

   Add minced garlic and grated ginger to the pot and cook for 1 minute more until fragrant.

3. 3

   Stir in the curry powder, cumin, turmeric, and cayenne pepper. Cook for another minute, stirring constantly, until the spices are fragrant.

4. 4

   Pour in the pumpkin puree and coconut milk. Add the drained and rinsed chickpeas. Stir to combine everything.

5. 5

   Bring the curry to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, stirring occasionally, to allow the flavors to meld.

   20 min

6. 6

   Stir in the maple syrup, lime juice, salt, and black pepper. Taste and adjust seasoning as needed.

7. 7

   Serve hot, garnished with fresh cilantro. This curry pairs wonderfully with rice or naan.

Perfect With