Description
This hearty pumpkin and chickpea curry stew is a comforting, flavorful meal made with tender pumpkin, protein-rich chickpeas, and creamy coconut milk. Warm curry spices, ginger, garlic, and turmeric bring everything together in a rich, aromatic broth. Serve it with fresh cilantro and lime for a delicious and satisfying dinner.
Ingredients
- 1 medium pumpkin, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 can coconut milk
- 2 cups vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the curry powder, cumin, and turmeric, stirring to coat the onions evenly. Sauté for another 2 minutes to release the spices’ aromas.
- Add the cubed pumpkin to the pot and pour in the vegetable broth and coconut milk. Bring the mixture to a gentle simmer.
- Cook for 15–20 minutes, or until the pumpkin is tender when pierced with a fork.
- Stir in the drained chickpeas and simmer for an additional 5 minutes to heat through. If the stew is too thick, add more vegetable broth to reach your desired consistency.
- Season with salt and pepper to taste. Adjust spices as needed for personal preference.
- Serve the stew hot, garnished with fresh cilantro and lime wedges on the side for an extra burst of flavor.
Notes
- Choose a pumpkin variety suitable for cooking, such as sugar pumpkin or kabocha squash.
- Butternut squash can be used instead of pumpkin if preferred.
- Add more vegetable broth if you prefer a thinner stew.
- For extra heat, add a pinch of chili flakes or cayenne pepper.
- Serve with rice, naan, or warm flatbread for a more filling meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Stew
- Method: Stovetop
- Cuisine: Indian-Inspired