Pumpkin Curry With Chickpeas Recipes

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COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME



Coconut Curry Chickpeas With Pumpkin and Lime image

Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It's a rich, creamy curry that you can eat on its own, or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.

Provided by Melissa Clark

Categories     dinner, easy, weekday, beans, curries, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons neutral oil, such as sunflower or canola
1 large onion, chopped
2 jalapeños, seeded or not, thinly sliced
1 bay leaf
1 knob ginger (about 1 inch), minced
4 garlic cloves, minced
1 1/2 teaspoons garam masala
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 (15-ounce) cans chickpeas, rinsed
1 (13.5-ounce) can coconut milk (do not use light coconut milk)
1 (13.5-ounce) can pumpkin purée
1 1/2 teaspoons fine sea salt, more as needed
3/4 cup chopped cilantro, more for serving
2 to 3 tablespoons fresh lime juice, plus wedges for serving
Cooked rice or couscous, for serving (optional)

Steps:

  • Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
  • Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
  • Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water and 1 1/2 teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
  • Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.

PUMPKIN CURRY WITH CHICKPEAS



Pumpkin curry with chickpeas image

A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.

Provided by Barney Desmazery

Categories     Dinner, Main course, Side dish, Vegetable

Time 40m

Number Of Ingredients 13

1 tbsp sunflower oil
3 tbsp Thai yellow curry paste, or vegetarian alternative
2 onions, finely chopped
3 large stalks lemongrass, bashed with the back of a knife
6 cardamom pods
1 tbsp mustard seed
1 piece pumpkin or a small squash (about 1kg)
250ml vegetable stock
400ml can reduced-fat coconut milk
400g can chickpea, drained and rinsed
2 limes
large handful mint leaves
naan bread, to serve

Steps:

  • Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
  • Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.

Nutrition Facts : Calories 293 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Protein 9 grams protein, Sodium 1.32 milligram of sodium

SLOW COOKER PUMPKIN, CHICKPEA, AND RED LENTIL CURRY



Slow Cooker Pumpkin, Chickpea, and Red Lentil Curry image

Creamy, hearty, and full of flavor, this vegan Indian-inspired Crock Pot recipe is so easy to assemble. A perfect weeknight dinner for fall (or any season!)

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 8h10m

Number Of Ingredients 13

2 (15-ounce) cans chickpeas (drianed)
1 medium yellow onion (diced)
2 medium cloves garlic (minced)
2 cups low-sodium vegetable broth
1 cup split red lentils (rinsed)
1 cup pumpkin puree
1 tablespoon curry powder*
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt + more to taste
1 (15-ounce) can coconut milk
White or brown rice ()
Fresh lime wedges
Cilantro leaves

Steps:

  • Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
  • The curry will be a bit thin at first; it thickens up as it sits.
  • Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.

Nutrition Facts : Calories 400 kcal, Sugar 9 g, Sodium 410 mg, Fat 19 g, SaturatedFat 14 g, Carbohydrate 47 g, Fiber 13 g, Protein 15 g, ServingSize 1 serving

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VEGAN COCONUT & PUMPKIN CURRY WITH ROASTED CHICKPEAS ...
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2019-12-02  · While the eggplant and chickpeas roast, start cooking your curry. Place the rice on to cook according to pack instructions. Heat a large frypan over medium …
From monashfodmap.com
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Total Time 1 hr
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  • Preheat oven to 180°C (356°F). Place the chickpeas and eggplant into the preheated oven. Roast for 10 minutes, then flip the eggplant (top should be starting to brown) and turn the chickpeas (by shaking). Cook for a further 10 minutes or until the chickpeas are evenly brown, and the eggplant is cooked on both sides.
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  • Serve the curry on top of the rice, and garnish with fresh coriander and the roasted chickpeas. If you have any leftovers, you can freeze them to eat at a later date.
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PUMPKIN CHICKPEA CURRY WITH KALE - COOKING CHAT
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2016-10-30  · Add the curry powder, ginger and cinnamon, stir to combine. Cook for about 2 more minutes. Stir in the vegetable broth, chickpeas and pumpkin puree. …
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Calories 198 per serving
  • Heat the oil in a pan over medium heat. Add the onions and carrots, cook until they begin to soften, about 10 minutes. Add the garlic and cook for another two minutes.
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5/5 (5)
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2018-10-16  · Stir in the Thai red curry paste and cook for 2-3 minutes until starting to stick. Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil. …
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  • Serve hot, with rice or other accompaniments of choice. (Pictured is white jasmine rice and steamed sweet potato).
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THAI PUMPKIN CURRY WITH CHICKPEAS - AVERIE COOKS
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2021-09-28  · Drizzle everything with oil and season with salt, pepper, and silk chili flakes. Bake it for about 15–20 minutes until the chickpeas are crispy and the sweet potatoes are fork-tender. While the sweet potatoes and chickpeas roast, prepare the pumpkin broth. First, sauté a shallot in oil. Add curry powder, cayenne powder, and smoked paprika.
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INDIAN PUMPKIN CURRY (ONE POT RECIPE) - ELAVEGAN | RECIPES
2021-10-10  · For homemade, slice the pumpkin in quarters, scoop out the seeds, and peel the skin. Then rub with a little oil and bake at 400F/205C for 40-60 minutes, or until tender. If you want to make a chunky pumpkin curry, chop the pumpkin into wedges then 1-inch pieces before baking (and reduce baking time to around 30 minutes).
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THAI MUSHROOM PUMPKIN CURRY RECIPE (W/ TOFU OR CHICKPEAS ...
2021-11-03  · Third, add the garlic, ginger, pepper flakes and curry paste to the mushroom mixture and cook for just a minute. Fourth, deglaze the pan with vegetable broth, stir in the pumpkin, maple syrup (or brown sugar) and full fat coconut milk. Next, stir in the tofu or chickpeas. Last, simmer the pot over medium heat for about 10 minutes.
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PUMPKIN CHICKPEA CURRY (VEGAN!) - KATIE'S CONSCIOUS KITCHEN
2021-10-09  · Add the garlic and ginger and stir for another minute, until fragrant. Add all of the seasonings except the lime juice, along with the tomatoes, chickpeas, pumpkin, and coconut milk. Stir well, then simmer for 10-15 minutes to meld the flavors. Remove from heat, add the lime juice, and adjust seasonings to taste.
From katiesconsciouskitchen.com
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Top Asked Questions

How to make pumpkin chickpea and coconut curry?
Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry. When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
How long does it take to cook chickpeas with pumpkin?
Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water and 1 1/2 teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.)
Can you freeze a pumpkin curry with chickpeas?
Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month. Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside.
Do you add pumpkin puree to pumpkin curry?
Adding pumpkin puree adds some nice orange hue to this vegan pumpkin chickpea curry, makes it super creamy , and the sweetness from the pumpkin means that there’s no need to add sugar to the sauce. Freshly squeezed lime juice brighten and lighten this vegan pumpkin curry up and help balance out the sweetness and richness of milk and pumpkin.

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