Autumn Curry With Pumpkin And Chickpeas Recipe

Name: Autumn Curry With Pumpkin And Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, sliced; 2 large garlic cloves, minced; 1-2 tablespoons curry powder; 2 teaspoons garam masala; 1 teaspoon cumin; 1 teaspoon freshly diced ginger; 2 teaspoons kosher salt; 1.5 cups (or 1 can) diced tomatoes; 1 can coconut milk; 3 cups (or 2 cans) chickpeas, cooked; 4-5 medium carrots, sliced diagonally; 2 medium sweet potatoes, cubed; 1.5 cups (or 1 can) pumpkin puree; 1-2 cups vegetable broth; Zest and juice of 1 lime; Cooked rice for serving; Cilantro sprigs (optional)

Servings: persons

2 tablespoons olive oil
1 medium yellow onion, sliced
2 large garlic cloves, minced
1-2 tablespoons curry powder
2 teaspoons garam masala
1 teaspoon cumin
1 teaspoon freshly diced ginger
2 teaspoons kosher salt
1.5 cups (or 1 can) diced tomatoes
1 can coconut milk
3 cups (or 2 cans) chickpeas, cooked
4-5 medium carrots, sliced diagonally
2 medium sweet potatoes, cubed
1.5 cups (or 1 can) pumpkin puree
1-2 cups vegetable broth
Zest and juice of 1 lime
Cooked rice for serving
Cilantro sprigs (optional)

1
Heat the olive oil in a large sauce pan over medium heat until shimmering. Add the sliced onion and saute five minutes or until soft. Add garlic, curry powder, garam masala, cumin, ginger, and salt. Stir 30 seconds until fragrant.
2
Add tomatoes, chickpeas, carrots, and sweet potatoes. Stir to coat with the spices.
3
Meanwhile, in a separate bowl, whisk together the coconut milk and pumpkin puree. Add to saucepan. Add enough vegetable broth to just cover the vegetables. Let simmer for 20-25 minutes or until sweet potatoes and carrots can be easily pierced with a fork.
4
Stir in the lime zest and lime juice. Add salt to taste. Serve over cooked rice. Garnish with cilantro if desired.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium yellow onion, sliced, 2 large garlic cloves, minced, 1-2 tablespoons curry powder, and more.

Yes, Autumn Curry With Pumpkin And Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Autumn Curry With Pumpkin And Chickpeas

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