Ingredients
- Pumpkin puree: 1 (15-ounce) can
- Cooked chickpeas: 1 (15-ounce) can, drained and rinsed
- Coconut milk: 1 (13.5-ounce) can, full-fat
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Ginger: 1 tablespoon, grated
- Curry powder: 2 tablespoons
- Vegetable broth: 1/2 cup
Instructions
- Step 1: Heat a tablespoon of oil (coconut or vegetable) in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant. Stir in the curry powder and cook for 30 seconds more, stirring constantly, to bloom the spices.
- Step 3: Pour in the pumpkin puree, coconut milk, and vegetable broth. Stir well to combine and bring to a simmer.
- Step 4: Add the drained and rinsed chickpeas to the pot. Stir well to combine.
- Step 5: Reduce the heat to low, cover the pot, and simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld. Stir occasionally.
- Step 6: Taste and adjust seasonings as needed (salt, pepper, more curry powder, etc.). Serve hot over rice or naan bread, garnished with fresh cilantro or a dollop of yogurt.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to loosen it up.
- Serve this curry with a sprinkle of toasted pumpkin seeds for added texture and a festive fall touch.
- For a richer, more complex flavor, bloom the curry powder in the oil *before* adding the onion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American