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Coconut Curry Chickpeas with Pumpkin

Creamy Chickpea Curry with Pumpkin and Coconut Milk
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course dinner, lunch
Cuisine Indian
Servings 4

Ingredients
  

  • 3 tbsp oil vegetable or coconut
  • 1 medium yellow onion finely chopped
  • 1 tbsp grated ginger
  • 1 tbsp grated garlic
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 2 tsp ground coriander
  • 1 tsp Kashmiri chili powder or paprika
  • red hot chili powder to taste (optional)
  • 3/4 tsp salt or to taste
  • 4cups/20oz/580g fresh pumpkin sub canned
  • 15oz/425g 1 can chickpeas rinsed and drained
  • 1/4 cup coconut milk to taste

Instructions
 

  • Scoop out seeds and pulp from pumpkin. Cut pumpkin into manageable pieces and peel. Cut into about 1 inch pieces.
  • Heat up a pot and add oil. When oil is hot, add onion, 1/4 tsp salt and sauté until golden. Add bay leaves, ginger and garlic. Sauté for a minute adding more oil if necessary. Add spices and cook on low heat for 30 seconds or until raw flavor disappears. Add pumpkin, 1.5 cups water and 1/2 tsp salt. Stir and cover. Bring up to a boil. Turn down heat to medium and cook for approximately 10 minutes until pumpkin is tender.
  • Stir, turn heat to low and mash some or all of the pumpkin with the back of a spoon. Taste and adjust salt. Add chickpeas and coconut milk. Mix well. Cover and simmer for 5 minutes. Serve over rice or with naan/bread.
  • If you prefer a completely smooth curry, after pumpkin is cooked, turn off heat and puree using an immersion blender. Then add chickpeas and coconut milk.