Pumpkin Chickpea Curry
This plant-based dish combines the velvety smoothness of pumpkin with the earthy goodness of chickpeas, creating a curry that is bursting with aromatic spices and wholesome ingredients.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American, Indian
Servings 6 servings
Calories 207 kcal
Let's gather the ingredients!
- 1 tbsp extra virgin olive oil
- 1 yellow onion finely diced
- 2 cloves garlic crushed
- 2½ tsp cumin ground
- 2 tsp coriander ground
- 1½ tsp turmeric ground
- 2 cups pumpkin diced
- 1 cup vegetable stock
- 1½ tbsp tomato paste
- 1 can chickpeas drained and rinsed
- 1 can diced tomatoes with liquid
- ⅓ cup red lentils rinsed
- 2 handfuls baby spinach
Let's Begin!
In a frying pan, heat the oil over medium heat, then saute the onion until translucent.
Add the garlic and spices and fry for a few more seconds until fragrant.
Add the stock, tomato paste, chickpeas, pumpkin, lentils and tomatoes. Bring to a boil and then simmer covered for 15 minutes until the lentils and pumpkin are soft.
Check halfway through cooking and add more stock as needed so that the lentils cook and it doesn’t dry out and burn.
Simmer for 5 minutes more if needed for the sauce to reduce and thicken.
Serve with rice and top with chopped coriander.
Enjoy with family and friends!
Calories: 207kcalCarbohydrates: 15gProtein: 10gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.01gSodium: 208mgPotassium: 541mgFiber: 6gSugar: 4gVitamin A: 1183IUVitamin C: 13mgCalcium: 62mgIron: 4mg
Keyword chickpeas, Curry, easy to make, Healthy, pumpkin, Pumpkin Curry, vegan, vegan curry