Pumpkin Curry With Chickpeas Recipes

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PUMPKIN AND CHICKPEA CURRY



Pumpkin and Chickpea Curry image

Need dinner in a hurry? Try this Pumpkin and Chickpea Curry! Made with mostly pantry ingredients and on the table in less than 3o minutes.

Provided by Cassie Heilbron

Categories     Dinner

Time 25m

Number Of Ingredients 16

1 teaspoon Olive Oil
1 Brown Onion, diced
1 teaspoon Minced Garlic
1 teaspoon Crushed Ginger
700 grams / 1.5 lbs Kent or Jap Pumpkin, diced
400 grams / 15 oz Tinned Chickpeas, drained and rinsed
400 ml / 14.5 oz Tinned Diced Tomatoes
400 ml /13.5 oz Coconut Milk
1 teaspoon Cumin
1 teaspoon Ground Coriander
1 teaspoon Garam Masala
1 teaspoon Turmeric
Crushed Cashews
Fresh Coriander
Greek Yoghurt
Pappadums

Steps:

  • Heat oil in a large saucepan on medium heat, then add onion, stirring regularly for 2-3 minutes or until softened. Add garlic and ginger and cook for a further 30 seconds.
  • Add pumpkin to the saucepan and cook for a few minutes, stirring regularly. Add spices and stir around the pot until they become aromatic.
  • Add in tinned tomatoes, chickpeas and coconut milk, and stir well. Bring the mixture to boil, then reduce heat to a simmer. Cook for 15 minutes or until the pumpkin has softened.
  • Serve over your favourite rice, and with your choice of optional toppings.

Nutrition Facts : Calories 489 calories, Carbohydrate 58 grams carbohydrates, Fiber 13 grams fiber, Protein 14 grams protein, Sugar 12 grams sugar

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

PUMPKIN, CHICKPEA AND BANANA CURRY



Pumpkin, Chickpea and Banana Curry image

This combination of flavours may sound odd but they work together so well! Try it, you will be a convert!

Provided by PinkCherryBlossom

Categories     Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

3 tablespoons vegetable oil
1 small onion, sliced
2 garlic cloves, chopped
2 teaspoons grated gingerroot
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
500 g pumpkin, peeled and cubed
2 tablespoons hot curry paste
2 tomatoes, chopped
2 dried red chilies
300 ml vegetable stock
400 g chickpeas, drained
1 large under ripe banana
1 tablespoon chopped coriander

Steps:

  • Heat 2 tbsp of the oil in a pan and fry the ginger, garlic, onion and ground spices over a medium heat for 5 minutes.
  • Toss the pumpkin in the curry paste and set aside.
  • Add the chillies, tomatoes and stock to the pan and bring to the boil. Simmer for 15 minutes.
  • Meanwhile heat the rest of the oil and fry the pumpkin for 5 minutes.
  • Add the pumpkin to the stock pan along with the chickpeas. Cover and simmer for 15 minutes until the pumpkin is tender.
  • Slice the banana and add to the curry and cook for a further 5 minutes Stir through the coriander and serve.

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.

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