Chickpea and Pumpkin Curry

Chickpea and Pumpkin Curry

  Ready in : 45 mins

Forget going out to eat or ordering takeout every time you crave Indian food. Try making Chickpean and Pumpkin Curry at home. This recipe serves 6. One portion of this dish contains around 9g of protein, 12g of fat, and a total of 270 calories. For $1.04 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. If you have oil, chili, onion, and a few other ingredients on hand, you can make it. It works best as a hor d'oeuvre, and is done in approximately 45 minutes. It is brought to you by Foodista. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a solid spoonacular score of 68%.

Ingredients

bay leaves

bay leaves

20

chunky cut carrot

chunky cut carrot

1

chickpeas

chickpeas

420 g

chili

chili

1

coconut milk

coconut milk

140 ml

coriander powder

coriander powder

2 tbsp

curry powder

curry powder

1 tsp

ginger

ginger

1 piece

garlic

garlic

4 cloves

oil

oil

2 tbsp

onion

onion

1

pumpkin

pumpkin

1 kg

turmeric

turmeric

1 tsp

water

water

750 ml

Cooking in Steps

  1. 1
    Heat 1 tbsp oil and cook the onions until browned.

    onion

    onion

    cooking oil

    cooking oil

  2. 2
    Add the curry paste (prepared with 1 tbsp oil, 1 tsp curry powder, 1 4 cm piece fresh ginger, 2 tbsp ground coriander, 4 cloves garlic, 1 chilli, and 1 tsp turmeric) and lightly fry for a minute or two.

    ground coriander

    ground coriander

    whole garlic cloves

    whole garlic cloves

    curry powder

    curry powder

    fresh ginger

    fresh ginger

    curry paste

    curry paste

    turmeric

    turmeric

    chili pepper

    chili pepper

    cooking oil

    cooking oil

  3. 3
    Add the pumpkin and carrot chunks and coat in the paste.Cover with the water, add bay leaves, and bring to a boil. Reduce the heat and simmer for 10 minutes.Stir in the chickpeas and coconut milk.Cook for a further 10 minutes on a low heat or until the pumpkin in soft.Make sure to pull the bay leaves out.

    coconut milk

    coconut milk

    bay leaves

    bay leaves

    chickpeas

    chickpeas

    pumpkin

    pumpkin

    carrot

    carrot

    water

    water