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A bowl of creamy orange pumpkin curry with chickpeas and green spinach garnish

Pumpkin Curry with Chickpeas and Coconut

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 345 kcal

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 500 grams pumpkin , peeled and cut into 2cm cubes
  • 1 can (400g) chickpeas, drained and rinsed
  • 1 can (400ml) full-fat coconut milk
  • 250 milliliters vegetable broth
  • 2 cups fresh baby spinach
  • 1 tablespoon lime juice
  • 1/2 teaspoon sal t
  • 1/4 cup fresh cilantro, chopped

Instructions
 

  • Heat vegetable oil in a large pot over medium heat.
  • Add diced onion and sauté for 5 minutes until softened and translucent.
  • Stir in garlic, ginger, curry paste, turmeric, and cumin; cook for 1 minute until fragrant.
  • Add pumpkin cubes and chickpeas, stirring to coat with the spice mixture.
  • Pour in coconut milk and vegetable broth, then bring to a gentle simmer.
  • Reduce heat to low, cover, and simmer for 15-20 minutes or until the pumpkin is fork-tender.
  • Stir in baby spinach and cook for 1-2 minutes until wilted.
  • Remove from heat and stir in lime juice and salt.
  • Garnish with fresh cilantro before serving.