Pumpkin Chickpea Curry
Our Pumpkin Chickpea Curry is proof that vegan food can be delicious! Tender pieces of roasted pumpkin in a spicy, creamy sauce with chickpeas for protein and substance.
Servings: 6 people
Ingredients
- 2 cups pumpkin pieces bite-size
- vegetable oil
- salt & pepper
- 1 large onion thinly sliced
- 3 cloves garlic finely chopped or minced
- 1 thumb-size piece ginger grated
- 2½ tsp ground cumin
- 2½ tsp ground coriander seed
- 1 tsp kashmiri chilli powder see note
- 1–2 TBS curry powder or paste
- 1 400g can chopped tomatoes
- 1 tsp turmeric
- 1 400g can chickpeas, drained and rinsed or 250g cooked chickpeas
- 200 ml coconut milk or to taste
- 2 handfuls baby spinach or chopped spinach
- Basmati rice, fresh coriander, lime or lemon wedges, and fresh chopped chilli to serve. optional
Instructions
- Preheat oven to 200°c.
- Put the pumpkin pieces on a baking tray (line it with baking paper if you want to save on washing up). Drizzle oil over the pumpkin and sprinkle with salt and pepper. Toss, and place in preheated oven for 20 minutes or until golden and tender. Meanwhile, make your curry.
- Heat oil in a heavy-based frying pan or a wok. Add onions and cook, stirring, for about 10 minutes or until soft and translucent but not coloured. Add garlic and ginger and cook for a further 3 or 4 minutes.
- Add all spices except turmeric and cook, stirring for 3 or 4 minutes or until spices are fragrant. Do not overcook, as the spices will become bitter.
- Add canned tomatoes. Fill the empty can with water and add that to the pan. Bring to the boil, stirring occasionally. Reduce heat to low and simmer until the mixture reduces by about one third.
- Add turmeric and stir. Add chickpeas and coconut milk and continue to cook for another 5 minutes. If the mixture is too thick, add a splash of water.
- Add roasted pumpkin and spinach. Cover for a minute or two until the spinach begins to wilt. Stir gently to combine.
- Serve curry with steamed basmati rice, fresh coriander, a wedge of lime or lemon, and fresh chopped chilli if you like.
Notes
We used Kashmiri chilli powder for this recipe. It is much milder than the commercially available chilli powder in Australia. If you're using regular chilli powder, start off with ¼ to ½ a teaspoon, depending on your tolerance.