Chickpea and Pumpkin Curry

Name: Chickpea and Pumpkin Curry
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 20 bay leaves; 1 chunky cut carrot; 420g chickpeas drained; 1 chili finely sliced; 140ml coconut milk (powdered coconut milk is really useful and is what I used); 2 tbsp coriander powder; 1 tsp curry powder; 1 piece fresh ginger finely chopped; 4 cloves garlic thinly sliced; 2 tbsp oil; 1 onion finely sliced; 1 kg pumpkin cut into small chunks; 1 tsp turmeric; 3 cups of water (750ml)

“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%. If you like this recipe, take a look at these similar recipes: Pumpkin, Banana & Chickpea Curry, Butternut Pumpkin & Chickpea Curry with Lemon Rice, and Butternut Pumpkin & Chickpea Curry With Lemon Rice.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Bay leaves20
Chunky cut carrot1
Chickpeas420 g
Chili1
Coconut milkpowdered coconut milk is really useful and is what I used140 ml
Coriander powder2 tbsp
Curry powder1 tsp
Ginger1
Garlic4 cloves
Oil2 tbsp
Onion1
Pumpkin1 kg
Turmeric1 tsp
Water750ml750 ml

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

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