Pumpkin Curry Recipe

Name: Pumpkin Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 small onion, chopped; 2 garlic cloves, peeled and crushed; 2 tablespoons canola oil; 2 tablespoons freshly grated ginger; 6 cups peeled diced pumpkin; 4 teaspoons curry powder; ¼ teaspoon salt; ¼ teaspoon pepper; 3 tablespoons tomato paste; 1 ½ cups chicken broth, 30% less sodium; 1 cup canned chick-peas, drained and rinsed; ¼ cup seedless raisin; ¼ cup slivered almonds; 2 tablespoons fresh cilantro, chopped

Servings: persons

1 small onion, chopped
2 garlic cloves, peeled and crushed
2 tablespoons canola oil
2 tablespoons freshly grated ginger
6 cups peeled diced pumpkin
4 teaspoons curry powder
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons tomato paste
1 ½ cups chicken broth, 30% less sodium
1 cup canned chick-peas, drained and rinsed
¼ cup seedless raisin
¼ cup slivered almonds
2 tablespoons fresh cilantro, chopped

1
Using a food processor, puree the onion and garlic into a paste.
2
Heat the oil in a large saucepan over medium-high heat.
3
Stir in the onion-garlic paste and ginger.
4
Cook until most of the moisture evaporates,.
5
Stir in the pumpkin, curry powder, salt and pepper and cook for 1 minute.
6
Mix in tomato paste and cook for another 2-3 minutes.
7
Add the broth, cover loosely and keep to a low simmer.
8
Cook until the pumpkin is tender and the sauce has thickened slightly, 10-12 minutes.
9
Stir in chickpeas, cook until heated through, 2-3 minutes.
10
Garnish each bowl with raisins, almonnds and cilantro and serve with Basmati rice - Simply Delicious!

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 1 small onion, chopped, 2 garlic cloves, peeled and crushed, 2 tablespoons canola oil, 2 tablespoons freshly grated ginger, and more.

Yes, Pumpkin Curry falls under the Soups & Stews 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.

Pumpkin Curry

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