This Chickpea Coconut Pumpkin Curry is a cozy, comforting dish that’s as easy on the wallet as it is on the taste buds. Using simple pantry staples, this recipe is perfect for busy weeknights or when you’re craving something hearty and healthy.Plus, it’s vegan and gluten-free, making it a fantastic option for anyone. Let’s get cooking!
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Easy Chickpea Coconut Pumpkin Curry
- Total Time: 33 minutes
- Yield: 5 1x
Description
This Chickpea Coconut Pumpkin Curry is a cozy, comforting dish that’s as easy on the wallet as it is on the taste buds. Using simple pantry staples, this recipe is perfect for busy weeknights or when you’re craving something hearty and healthy.Plus, it’s vegan and gluten-free, making it a fantastic option for anyone. Let’s get cooking!
Ingredients
• 1 bay leaf (or skip it if you’re out)
• 1 knob of ginger (about 1 inch), minced
(or use ground ginger if that’s what’s in your spice rack)
• 4 garlic cloves, minced (sub with garlic powder if you’re in a pinch)
• 1 1/2 teaspoons garam masala (don’t have this? A mix of curry powder and cumin
will work, too!)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2 (15-ounce) cans chickpeas, rinsed (you can use dried chickpeas if you soak and cook them first)
• 1 (13.5-ounce) can coconut milk
• 1 (13.5-ounce) can pumpkin purée (can
substitute with sweet potato or
butternut squash puree if needed)
• 1 1/2 teaspoons fine sea salt (adjust to your taste)
2–3 tablespoons fees lime juice (plus wedges for serving) for serving; bottled lime juice
works in a pinch)*
• Cooked rice or couscous for serving
(optional; you can even use quinoa or
whatever grain you have on hand)
Get Recipe Ingredients
Instructions
1. In a large skillet, heat the oil over medium-high heat. Toss in the chopped onion, jalapeños, and bay leaf. Cook while stirring occasionally until the onion is golden on the edges-about 8 minutes.
2. Stir in the minced ginger and garlic, cooking until fragrant (about 1 minute). Then add the garam masala, cumin, and turmeric. Cook for another 30 seconds to let those spices shine.
3. Add the rinsed chickpeas, coconut milk, pumpkin purée, ½ cup of water, and 1½ teaspoons of salt. Bring it all to a simmer and let it cook for about 10 minutes, stirring occasionally. If it looks too thick, just add a splash more water.
4. Serve this curry over rice, couscous, or whatever grain you have on hand. Top with cilantro and lime wedges on the side for that extra zing!
Notes
Tips:
• Pantry Swaps: Feel free to mix and match with whatever you have in your pantry. If you don’t have chickpeas, white beans or lentils could work, too!
• Storage: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 5
- Cook Time: 28
- Category: Dinner
- Method: skillet
- Cuisine: American
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