Cooked - Pumpkin Chickpea Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pumpkin Chickpea Curry

4.0

2 tsp oil

1 tsp paprika (or use ¾ tsp smoked paprika, and ¼ tsp cayenne)

1 tsp ground coriander

½ tsp ground cumin

½ to 1 tsp curry powder (or use garam masala or Berbere or Jamaican curry powder)

¼ cup finely chopped onion

3 cloves garlic (minced)

1 tsp minced ginger

½ cup pumpkin puree (or squash mash)

1 ½ cup oat milk (or other thick non dairy milk such as coconut milk, or cashew milk)

15 oz canned chickpeas (drained)

½ red bell pepper (thinly sliced)

½ cup other veggies such as butternut squash, (sweet potato, green beans, etc)

½ cup thinly sliced mushrooms (or veggies of choice)

¾ tsp salt

½ cup packed chopped spinach

Lemon juice and pepper flakes for garnish

Plate a skillet over medium heat, add the oil.
Add the paprika, coriander, cumin, curry powder, and mix well. Cook the spices until they get fragrant and bubbly.
Add in the onion, garlic, and ginger until the onion starts to turn translucent.
Add in the pumpkin puree and mix in, add in the non dairy milk, and mix in, add the chickpeas, bell peppers, mushrooms, veggies, salt, and mix in.
Cover and cook for 10-12 minutes, or until the veggies are tender to preference.
Fold in the spinach and take off heat.
Add a good dash of lime juice, and some pepper flakes for garnish, and serve with rice, or other cooked grains.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 18 weeks ago

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